ROASTED RED BELL PEPPER AND FENNEL SALAD
Categories Salad Olive Fennel Bell Pepper Summer Healthy Lettuce Bon Appétit
Yield Makes 4 first-course servings
Number Of Ingredients 9
Steps:
- Char bell peppers over open flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel and seed peppers, then cut into 3/4-inch-wide strips.
- Whisk lemon juice, oil, garlic, and dried crushed pepper in small bowl to blend. Season to taste with salt and pepper. (Peppers and dressing can be made 1 day ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using.)
- Toss sliced fennel bulb with half of dressing in medium bowl. Toss red peppers with remaining dressing in another medium bowl.
- Divide greens among 4 plates. Arrange fennel and red peppers over. Sprinkle reserved fennel fronds, olives, and Parmesan shavings over. Sprinkle with salt and pepper and serve.
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bongo longo
[email protected]The lemon-tahini dressing is the perfect finishing touch for this salad. It's tangy, creamy, and delicious.
Adrian Isham
[email protected]The fennel in this salad is a nice touch. It adds a bit of crunch and a slightly anise flavor.
Waqas Anwar
[email protected]I love the roasted red peppers in this salad. They give it a smoky and slightly sweet flavor.
Soon youknow
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very flavorful and satisfying.
Anna Fisher
[email protected]I've made this salad several times now and it's always a favorite. It's so easy to make and the flavors are amazing.
Ocen Innocent
[email protected]This is a great recipe for a light and healthy lunch. I love the combination of roasted red peppers and fennel.
Curt James
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor combination.
Opurbo Xhamed
[email protected]This salad is a great way to use up leftover roasted red peppers. It's also a healthy and refreshing side dish.
Modiehi Mzizi
[email protected]I was pleasantly surprised by how much I enjoyed this salad. I'm not usually a fan of fennel, but it was delicious in this recipe. The roasted red peppers and lemon-tahini dressing were also perfect.
Winner Emeka
[email protected]This salad is a keeper! It's quick and easy to make, and the flavors are amazing. I've already made it twice this week.
Joe Mama
[email protected]Delicious and healthy! I love the combination of roasted red peppers and fennel. The dressing is also very tasty.
Dave Taz
[email protected]Easy to make and packed with flavor! I used a jarred roasted red pepper and it still turned out great. The fennel and lemon-tahini dressing really make this salad shine.
Anthony Tobi
[email protected]This salad was a delightful symphony of flavors! The roasted red bell peppers provided a smoky sweetness, while the fennel added a refreshing anise flavor. The lemon-tahini dressing was the perfect finishing touch, bringing a tangy and creamy balance