Heirloom tomato salad with pickled fennel

Delight your palate with a refreshing heirloom tomato salad, complemented by the tangy kick of pickled fennel. Taste the freshness in every bite!

Ingredients:

• whole star anise pod
• tsp. aniseed
• tsp. coriander seeds
• tsp. fennel seeds
• tsp. cumin seeds
• lemongrass stalk, tough outer layer removed, crushed
• Zest of ¼ orange, removed with a vegetable peeler
• medium fennel bulb, cored, thinly sliced
• cups unseasoned rice vinegar
• cup sugar
• Tbsp. kosher salt
• lb. large heirloom tomatoes (about 3), cut into wedges
• cup cherry tomatoes, preferably heirloom, halved
• Tbsp. white balsamic or Sherry vinegar
• Tbsp. extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• Cubanelle peppers or Anaheim chiles, sliced into ¾” rings, seeded
• Fennel fronds (for serving)

Instructions:

1. Cheesecloth
2. In a small skillet over medium-low heat, lightly cook star anise, aniseed, coriander seeds, fennel seeds, and cumin seeds while stirring frequently until they release their aroma, which usually takes about 3 minutes. After toasting, wrap the spices along with lemongrass and orange zest in a piece of cheesecloth. Secure the bundle with kitchen twine to create a sachet. Put the sachet and fennel in a 1-qt. jar or bowl.
3. In a medium saucepan, bring vinegar, sugar, salt, and ½ cup water to a boil. Stir the mixture until the sugar and salt are fully dissolved. Pour the hot vinegar mixture over the sachet and fennel, then allow it to cool. Remove the sachet once cooled. Cover the fennel and refrigerate for at least 12 hours.
4. This pickled fennel can be prepared in advance and stored in the refrigerator for up to 2 weeks. Ensure it remains chilled until serving.
5. In a medium bowl, combine large and cherry tomatoes with vinegar and 6 tablespoons of oil. Season with salt and pepper, then let it marinate at room temperature for 30 minutes.
6. Just before serving, heat 1 tablespoon of oil in a medium skillet over high heat. Cook the Cubanelle peppers, stirring frequently, until they develop charred spots, around 4 minutes.
7. To serve, place the tomato salad in a serving dish and top it with the cooked peppers, pickled fennel, and fennel fronds.

Summary:

• Calories: 1672 kcal
• Fat: 99 g
• Protein: 17 g
• Carbs: 184 g
• Potassium: 4318 mg
• Magnesium: 230 mg