Fennel, Orange, And Roasted Pepper Salad Recipe – a delicious recipe with red bell peppers, pepper, lemon juice, olive oil, arugula, fennel bulb. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Set broiler to high. Line a sheet pan with a large amount of aluminum foil, and add peppers. Broil at least six inches away from broiler for 20 minutes, or until peppers yield without resistance to a knife and their skins are completely black. Wrap up in foil and let rest for five minutes, before peeling off skin and slicing peppers into thin strips.
2
In a small bowl, combine Tasmanian pepper and lemon juice. Let pepper infuse for 15 minutes, then whisk in olive oil until emulsified.
3
To serve, either toss arugula, fennel, oranges, and peppers with dressing and salt in a bowl, or create six beds of arugula on salad plates and evenly divide additional ingredients, spooning dressing and salt to taste over each plate.
318
kcal
Calories
23
g
Fat
25
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 large red bell peppers, halved with tops and seeds removed, 10 Tasmanian pepper berries, crushed well, 2 tablespoons lemon juice, 6 tablespoons mild olive oil, and more.
Yes, Fennel, Orange, And Roasted Pepper Salad Recipe falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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