Name: Heirloom Tomato Salad with Pickled Fennel
Yield: Makes 6 servings
Ingredients: 1 whole star anise pod; 1 teaspoon aniseed; 1 teaspoon coriander seeds; 1 teaspoon fennel seeds; 1/4 teaspoon cumin seeds; 1/4 lemongrass stalk, tough outer layer removed, crushed; Zest of 1/4 orange, removed with a vegetable peeler; 1 medium fennel bulb, cored, thinly sliced; 1 1/2 cups unseasoned rice vinegar; 1/2 cup sugar; 2 tablespoons kosher salt; 2 pounds large heirloom tomatoes (about 3), cut into wedges; 1 cup cherry tomatoes, preferably heirloom, halved; 2 tablespoons white balsamic or Sherry vinegar; 7 tablespoons extra-virgin olive oil, divided; Kosher salt, freshly ground pepper; 2 Cubanelle peppers or Anaheim chiles, sliced into 3/4" rings, seeded; Fennel fronds (for serving); Cheesecloth

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