40 minutes
A colorful and textured salad that combines the sweetness of roasted vegetables with the crispness of raw ingredients, all brought together with the saltiness of feta cheese and the crunch of pistachios.
Fennel Bulb, sliced
each
Carrots, sliced
bunch
Scallions, sliced
bunch
Olive Oil, divided
tablespoons
to taste
to taste
Lemon Juice, fresh
tablespoons
Cilantro, chopped
cups
Carrot Tops, finely chopped
optional
Feta Cheese, crumbled
0 oz
Pistachios, toasted and chopped
cups
1. Preheat Oven and Prepare Vegetables
Preheat your oven to 425°F. Arrange the sliced half of the fennel bulb, half the bunch of carrots, and half the bunch of scallions on a baking sheet. Drizzle with three tablespoons of olive oil and season generously with kosher salt and freshly ground black pepper. Roast in the oven for 20 to 25 minutes, until the vegetables are browned and slightly charred.
2. Combine Roasted and Raw Vegetables
While the vegetables are roasting, slice the remaining raw half of the fennel bulb, carrots, and scallions and place them into a large bowl. Once the roasted vegetables are finished, combine them with the raw vegetables in the bowl. Add two tablespoons of fresh lemon juice, a cup of chopped cilantro, and some finely chopped carrot tops if available. Season with more salt and pepper, and toss everything together. Adjust the seasoning with more lemon juice if needed.
3. Finish the Salad
Drizzle the remaining two tablespoons of olive oil over the combined salad. Crumble three ounces of feta cheese over the top, then sprinkle with a quarter cup of toasted and chopped pistachios. Serve the salad immediately.
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