Roasted Red Bell Pepper and Fennel Salad

Name: Roasted Red Bell Pepper and Fennel Salad
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

By Marie SimmonsPhotography by Scott Peterson

August 31, 2004

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Recipe notes