Photo: Justin Walker
Active Time
10 Mins
Total Time
35 Mins
Yield
Serves 8 (serving size: 3/4 cup)

This salad demonstrates the magic that happens when you show both the raw and cooked sides of ingredients. If using carrots without tops, substitute 1 cup chopped fresh cilantro, parsley, or dill for the chopped carrot tops. Caramelized, tender bits of carrots and fennel mingle with fresh slices of their raw, crunchy counterparts.  

How to Make It

Step 1

Preheat oven to 425°F.

Step 2

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.

Step 3

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

Step 4

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.

Dining In (Clarkson Potter), $30.

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