Roasted Red Bell Pepper And Fennel Salad – a delicious recipe with red bell peppers, lemon juice, extra-virgin olive oil, garlic, red pepper, fennel bulb. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
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.
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.)
3
Toss sliced fennel bulb with half of dressing in medium bowl. Toss red peppers with remaining dressing in another medium bowl.
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.
199
kcal
Calories
8
g
Fat
30
g
Carbs
5
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 9 ingredients. The key ingredients include: 2 large red bell peppers, 5 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, 3 garlic cloves, minced, and more.
Yes, Roasted Red Bell Pepper And Fennel Salad 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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