Skip to main content
Epicurious
Bon Appétit

Roasted Red Bell Pepper and Fennel Salad

4.4

(6)

Image may contain Plant Food Produce Dish Meal and Vegetable
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
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Fudgy Chocolate Bundt Cake
Glossy, intensely chocolaty, and spiked with coffee and sour cream, this Bundt is the ultimate all-purpose dessert.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.