Heirloom Tomato Salad with Pickled Fennel

Ingredients

• 2  anaheim chili seeded sliced into 3/4" rings,
• 1 teaspoon aniseed 
• 1 cup cherry tomatoes halved
• 1 teaspoon coriander seeds 
• 0.3 teaspoon cumin seeds 
• 6 servings fennel bulb (for serving)
• 1 medium fennel bulb cored thinly sliced
• 1 teaspoon fennel seeds 
• 2 pounds heirloom tomatoes cut into wedges ( 3)
• 6 servings pepper freshly ground
• 0.3  lemon grass crushed
• 7 tablespoons olive oil extra virgin extra-virgin divided
• 1 of orange zest with a vegetable peeler
• 2 tablespoons sherry vinegar white
• 1  star anise whole
• 0.5 cup sugar 
• 1.5 cups rice vinegar 

Equipment

• bowl
• frying pan
• sauce pan
• kitchen twine

Directions

1. Toast star anise, aniseed,coriander seeds, fennel seeds, andcumin seeds in a small skillet over medium-lowheat, stirring often, until fragrant,about 3 minutes. Bundle toasted spices,lemongrass, and orange zest in a piece ofcheesecloth and tie with kitchen twine tomake a sachet.
2. Place sachet and fennel ina 1-quart jar or bowl.
3. Bring vinegar, sugar, salt, and 1/2 cupwater to a boil in a medium saucepan,stirring to dissolve sugar and salt.
4. Pourvinegar mixture over sachet and fenneland let cool; discard sachet. Coverfennel and chill at least 12 hours.
5. DO AHEAD: Pickled fennel can be made2 weeks ahead. Keep chilled.
6. Combine large and cherrytomatoes, vinegar, and 6 tablespoons oil in amedium bowl; season with salt and pepper.
7. Let sit at room temperature 30 minutes.
8. Before serving, heat remaining 1 tablespoonoil in a medium skillet over high heat. Cook
9. Cubanelle peppers, tossing often,until charred in spots, about 4 minutes.
10. Serve tomato salad topped withpeppers, pickled fennel, and fennel fronds.