I never thought I’d shout about one of those look-what-I-made-from-the-random-stuff-in-the-fridge salads today, or tell you that it belongs on your festive Easter table or in the spread of a baby shower brunch you might be hosting. But this one turned out so well, especially when I recast the crunchy side dish as a main, with the addition of shredded chicken. And so I thought it might be useful to tell you more about what happens when you combine paper-thin fennel with crunchy lettuce, cherry tomatoes, a spicy garlic vinaigrette, and toasted pistachios, in case you’re looking for a healthful but substantial dish that’s easy to make ahead and totally fine to serve at room temperature.
Here’s how the combination of ingredients happened.
After being out all day, we got back to our neighborhood really tired and hungry. I finally worked up the energy to cook dinner, but I used every hands-off cooking tip I could think of. I plopped a filet of Arctic char into a 300°F oven with olive oil, salt, and lemon wedges (you can cook salmon or char this way without worrying about over-cooking). I smashed garlic cloves and didn’t chop them. I grated carrots and sweet potatoes so I didn’t have to dice them. Those veggies went into my Instant Pot with rice, onions, broth, and rosemary to emerge as no-stirring-necessary pressure-cooker risotto in minutes.