Roasted Red Bell Pepper and Fennel Salad

Roasted Red Bell Pepper and Fennel Salad
Photo by Scott Peterson


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

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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