Raw and Roasted Carrots and Fennel

INGREDIENTS:

• 1 large fennel bulb, halved lengthwise and divided

• 1 bunch small carrots, divided

• 1 bunch scallions, halved crosswise and divided

• 5 tablespoons olive oil, divided

• 1/2 teaspoon kosher salt, divided

• 1/2 teaspoon black pepper, divided

• 3 tablespoons fresh lemon juice

• 1 cup chopped fresh cilantro (tender leaves and stems, from 1 bunch)

• 3 ounces feta cheese, crumbled (about 3/4 cup)

• 1/4 cup toasted unsalted pistachios, chopped

PREPARATION:

1. Preheat oven to 425°F.

2. Cut one of the fennel bulb halves into 1/2-inch-thick wedges, and place on a parchment paper-lined baking sheet. 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.

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

4. Add cooled roasted vegetables to raw vegetables in bowl. Add juice and cilantro; 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.