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Roasted Red Bell Pepper and Fennel Salad

4.4

(6)

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Roasted Red Bell Pepper and Fennel SaladScott Peterson

Recipe information

  • Yield

    Makes 4 first-course servings

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

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. (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.

Nutrition Per Serving

Per serving: calories
140; total fat
9 g; saturated fat
1 g; cholesterol
1 mg; fiber
5 g
#### Nutritional analysis provided by Bon Appétit
TagsSaladBell PepperVegetableFennelRoot VegetableParmesanCheeseDairySideDinnerGluten FreeNut FreeVegetarianWeeknight MealsBroilBon Appétit
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