Shaved Fennel, Roasted Tomato & Pistachio Salad with Yogurt Dressing

Prep: 15 mins

Cook: 20 mins

Difficulty: Easy

Servings: 4 Servings

Nine times out of ten, when you see fennel salad on a restaurant menu, it is simply shaved with lemon, olive oil and Parmesan cheese — a classic, foolproof combination to be sure, but if I’m going to pay $9 for a side salad, it had better not be something I can make perfectly well at home on a Wednesday night. So when I spotted an unusual fennel salad with roasted tomatoes, pistachios and cream on the menu of Seattle’s The Walrus and the Carpenter, I knew I had to order it. And once I tasted it, I knew I had to make a version of my own.

Ingredients

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 roasted cherry tomatoes
1/4 cup shelled, salted pistachios

Instructions

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.