Heirloom Tomato Salad with Pickled Fennel

Name: Heirloom Tomato Salad with Pickled Fennel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Cubanelle peppers or Anaheim chiles, sliced into 3/4 rings, seeded; 1 teaspoon aniseed; 237 milliliters cherry tomatoes, preferably heirloom, halved; 1 teaspoon coriander seeds; 0 teaspoons cumin seeds; 6 servings Fennel fronds (for serving); 1 medium fennel bulb, cored, thinly sliced; 1 teaspoon fennel seeds; 907 grams heirloom tomatoes (about 3), cut into wedges; 6 servings Kosher salt, freshly ground pepper; 0 lemongrass stalk, tough outer layer removed, crushed; 7 Tbsps extra-virgin olive oil, divided; 1 of Zest orange, removed with a vegetable peeler; 2 Tbsps white balsamic or Sherry vinegar; 1 whole star anise pod; 118 milliliters sugar; 355 milliliters unseasoned rice vinegar

Need a gluten free and vegan side dish? Heirloom Tomato Salad with Pickled Fennel could be an awesome recipe to try. This recipe makes 6 servings with 275 calories, 2g of protein, and 17g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have fennel fronds, olive oil, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Toast star anise, aniseed,coriander seeds, fennel seeds, andcumin seeds in a small skillet over medium-lowheat, stirring often, until fragrant,about 3 minutes. Bundle toasted spices,lemongrass, and orange zest in a piece ofcheesecloth and tie with kitchen twine tomake a sachet.

Ingredients you will need

Whole Coriander Seeds