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Roasted Red Bell Pepper and Fennel Salad

Roasted Red Bell Pepper and Fennel Salad
Photo by Scott Peterson

Ingredients

  • 5 tablespoons fresh lemon juice
  • ¼ cup pitted Kalamata olives
  • Parmesan cheese shavings
  • 2 tablespoons extra-virgin olive oil
  • 2 large red bell peppers
  • ¼ teaspoon dried crushed red pepper
  • 1 medium fennel bulb
  • + 2 more ingredients
    • 6 cups mixed baby greens
    • 3 garlic cloves

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. ...

View full recipe at Epicurious

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