Roasted Red Bell Pepper and Fennel Salad

Roasted Red Bell Pepper and Fennel Salad
Photo by Scott Peterson


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

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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