Fennel Salad : Shaved Fennel, Roasted Tomato & Pistachio Salad with Creamy Yogurt Dressing

By blum099

• To make the most of the long oven time, the roasted tomato recipe makes more than you need for the salad. Serve the remaining tomatoes as an appetizer alongside cheese or crudite, tucked into sandwiches (but watch out, they burst!), or in any other salad recipe.
• This salad can be assembled and refrigerated up to 3 hours before serving. For best texture, sprinkle on the pistachios just before serving

Ingredients

• Slow-Roasted Cherry Tomatoes:
• 1 teaspoon white wine vinegar
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 3 tablespoons extra-virgin olive oil
• 1/4 cup 2% Greek yogurt
• Black pepper
• 1 large fennel bulb
• 1/2 cup slow-roasted cherry tomatoes (recipe below)
• 1/4 cup shelled, salted pistachios
• 1 pint cherry tomatoes
• 2 teaspoons olive oil
• Salt

Preparation

Step 1

In a small bowl, whisk together the vinegar, lemon juice and salt. Slowly drizzle in the olive oil, whisking continuously, until emulsified. Add the yogurt and whisk until smooth. Season to taste with black pepper and set aside.

With a mandoline or sharp knife, cut the fennel bulb crosswise into very thin slices. Place in a large bowl and toss with the dressing until thoroughly coated. Add the roasted tomatoes and mix carefully, so tomatoes don't burst.

Using the flat side of a knife blade, lightly smash the pistachios to break them into pieces and sprinkle over the salad before serving.



Slow-Roasted Cherry Tomatoes:
Preheat oven to 250°F. In a bowl, toss the tomatoes with olive oil and a generous sprinkling of salt. Place on a parchment- or foil-lined baking sheet. Bake for 2-3 hours, or until tomato skins are puffed and lightly browned, but still intact. (A few tomatoes may burst before they are all browned, which is fine.) Let cool for 5 minutes before using. Can be made and stored in the refrigerator up to 3 days ahead.