Roasted Red Bell Pepper and Fennel Salad

Roasted Red Bell Pepper and Fennel Salad
Photo by Scott Peterson


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

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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