Roasted Red pepper and Fennel Salad

Ingredients for Roasted Red pepper and Fennel Salad

• 2 large red peppers

• 80ml fresh lemon juice

• 2 tablespoons extra-virgin olive oil

• 3 garlic cloves, minced

• 1/4 teaspoons 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

How to make Roasted Red pepper and Fennel Salad

Char peppers over open flame or in grill until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel and seed peppers, then cut into 3/4-inch-wide strips.

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.)

Toss sliced fennel bulb with half of dressing in medium bowl. Toss red peppers with remaining dressing in another medium bowl.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.