Roasted Red Bell Pepper and Fennel Salad

Roasted Red Bell Pepper and Fennel Salad
Photo by Scott Peterson


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

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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