Roasted Red Bell Pepper and Fennel Salad
A Mediterranean-inspired salad featuring charred red bell peppers and crisp fennel, tossed with Kalamata olives and Parmesan shavings in a zesty lemon-garlic dressing. Fresh baby greens provide a perfect base for this colorful and flavorful dish.
Ingredients
- •2 whole large red bell peppers
- •5 tablespoons fresh lemon juice
- •2 tablespoons extra-virgin olive oil
- •3 cloves garlic cloves
- •¼ teaspoon dried crushed red pepper
- •1 whole medium fennel bulb
- •6 cups mixed baby greens
- •¼ cup halved pitted Kalamata olives
- •¼ cup Parmesan cheese shavings
Cooking Instructions
- 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.
20 min
- 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.)
5 min
- 3.
Toss sliced fennel bulb with half of dressing in medium bowl. Toss red peppers with remaining dressing in another medium bowl.
5 min
- 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.
10 min