TANGY CITRUS FENNEL SALAD with Ajitama & Verjus

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Ajitama is a marinated egg that goes by many other names but is often the kind found in ramen dishes. The rich soy marinade is a nice contrast to the fresh flavors of Cara Cara navel oranges and crisp shaved fennel.

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For the Marinated Eggs:

- 6 Tbsp. Soy Sauce

- 6 Tbsps. Sake (or Pinot Blanc)

- 4 Tbsps. Mirin

- 2 Tbsp. Sugar

1. Mix all marinade ingredients until the sugar dissolves, then set aside.
2. To cook the eggs, bring a large pot of salted water to a boil. Prepare an ice bath in a large bowl.
3. Once the water boils, carefully add refrigerated eggs and boil for 7 minutes.
4. Transfer eggs to the ice bath for 5 to 10 minutes to stop cooking. Peel them gently.
5. Place peeled eggs in the marinade for at least 6 hours or overnight.

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For the Salad:

- Thinly sliced fennel

- Cara Cara Oranges, peeled and chunked

- Splash of verjus

- Olive oil

- Salt

- Freshly cracked black pepper

1. Toss sliced fennel and chunks of peeled citrus with a splash of verjus, olive oil, salt, and cracked black pepper.
2. Place the salad in a bowl and top with halved marinated eggs.

Enjoy your refreshing salad with a delightful blend of citrus, fennel, and savory marinated eggs!