Roasted Red Bell Pepper and Fennel Salad

Ingredients

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

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