Roasted Red Bell Pepper and Fennel Salad

Roasted Red Bell Pepper and Fennel Salad
Photo by Scott Peterson


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

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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