DEXTER, MICH (WXYZ) — Zingerman’s Cornman Farms is a historic, multi-award winning event space, wedding venue and working farm in Dexter, Michigan.
The 42-acre farm and its venues were restored from their 1834 foundations with the most discerning guests in mind. Featuring a beautiful exhibition kitchen, chef’s garden, a classic farmhouse, four-season barn and a stunning tent pavilion. Guests can enjoy the beauty of the countryside just minutes from downtown Ann Arbor.
To learn more, visit https://www.zingermanscornmanfarms.com/
Confit Fennel and Spring Greens Salad
By Chef Kieron Hales
Yield: 8 servings
Ingredients:
Fennel, 400g
Carrots, 80g
Red Onions, 40g
Garlic, 20g
Thyme, 10g
Star Anise, 1
Juniper Berry, 6
Dried Ginger, 0.6g
Ground Pepper, 1g
Salt, 10g
Pomace oil, 250g
Instructions:
Shave fennel, carrots, onion and garlic with a mandolin.
Combine in bowl with thyme, juniper berries, star anise, dried ginger, salt and pepper.
Place all ingredients in a glass quart jar.
Add Pomace oil.
Place under sous vide at 190F for 2 hours.
If you do not have a sous vide, place jars in simmering water for an hour and 20 minutes. There should be 2 to 3 inches of water covering the top of the jars.
Refrigerate for up to 2 weeks.
When you are ready to serve, mix with your favorite spring greens and dressing. (Tip: When you drain the vegetables, you can use the remaining oil and mix it with a bit of vinegar to make a great salad dressing!)
