This salad demonstrates the magic that happens when you showcase both the raw and cooked sides of ingredients.

Alison Roman
This Story Originally Appeared On cookinglight.com

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Credit: Justin Walker

Recipe Summary test

active:
10 mins
total:
35 mins
Yield:
Serves 8 (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F.

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  • Cut one of the fennel bulb halves into 1/2-inch-thick wedges, and place on a parchment paper-lined baking sheet. Trim tops from carrots, and chop tops to equal 1 cup; set aside. Scrub carrots (do not peel), and add half of carrots to fennel wedges. Add half of scallions and 3 tablespoons olive oil. Sprinkle with 1/4 teaspoon each salt and pepper; toss to coat. Roast at 425°F for 18 minutes or until carrots and fennel are completely tender and scallions begin to char, tossing occasionally. Remove from oven; cool to room temperature.

  • Thinly slice remaining carrots, fennel, and scallions diagonally into 3-inch-long pieces; place in a large bowl.

  • Add cooled roasted vegetables to raw vegetables in bowl. Add juice, cilantro, and carrot tops; toss. Sprinkle with remaining 1/4 teaspoon each salt and pepper; drizzle with remaining 2 tablespoons olive oil, and top with feta and pistachios. Serve immediately, or let stand at room temperature 1 hour.

Source

Dining In (Clarkson Potter), $30.

Nutrition Facts

168 calories; fat 13g; saturated fat 3g; protein 4g; carbohydrates 11g; fiber 3g; sodium 276mg; sugars 5g.
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