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Recipes

Roasted Red Bell Pepper and Fennel Salad

By Marie SimmonsPhotography by Scott Peterson
Image may contain Plant Food Produce Vegetable Dish Meal and Seasoning

Recipe information

  • Yield

    4 first-course

Ingredients

2

large red bell peppers

5

tablespoons fresh lemon juice

2

tablespoons extra-virgin olive oil

3

garlic cloves, minced

1

/4 teaspoon dried crushed red pepper

1

medium fennel bulb, trimmed, thinly sliced, fronds chopped and reserved

6

cups mixed baby greens

1

/4 cup halved pitted Kalamata olives

Parmesan cheese shavings

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    Whisk lemon juice, oil, garlic, and dried crushed pepper in small bowl to blend. Season to taste with salt and pepper. DO AHEAD: Peppers and dressing can be made 1 day ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using.

    Step 3

    Toss sliced fennel bulb with half of dressing in medium bowl. Toss red peppers with remaining dressing in another medium bowl.

    Step 4

    Divide greens among 4 plates. Arrange fennel and red peppers over. Sprinkle reserved fennel fronds, olives, and Parmesan shavings over. Sprinkle with salt and pepper and serve.

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