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Heirloom Tomato Salad with Pickled Fennel
The flavor of the spiced pickled fennel really pops with the sweet tomatoes.
Ingredients
  • pickled fennel
  • 1 whole star anise pod
  • 1 tsp. aniseed
  • 1 tsp. coriander seeds
  • 1 tsp. fennel seeds
  • ¼ tsp. cumin seeds
  • ¼ lemongrass stalk, tough outer layer removed, crushed
  • Zest of ¼ orange, removed with a vegetable peeler
  • 1 medium fennel bulb, cored, thinly sliced
  • 1½ cups unseasoned rice vinegar
  • ½ cup sugar
  • 2 Tbsp. kosher salt
  • assembly
  • 2 lb. large heirloom tomatoes (about 3), cut into wedges
  • 1 cup cherry tomatoes, preferably heirloom, halved
  • 2 Tbsp. white balsamic or Sherry vinegar
  • 7 Tbsp. extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 2 Cubanelle peppers or Anaheim chiles, sliced into ¾” rings, seeded
  • Fennel fronds (for serving)
Steps
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