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Grilled Pepper Fennel Salad On Romaine Recipe

Ingredients

How to make it

  • 1/3 cup olive oil
  • Grill peppers, turning several times, for about 20 minutes or until blistered and charred. Let cool, peel, seed and cut into bite size chunks, reserving juices. Place peppers in bowl, set aside.
  • Meanwhile, trim top and bottom of fennel. Separate layers, slice lengthwise. Brush lightly with some oil, grill, turning once and brushing with more oil, for 10 to 12 minutes or until tender-crisp. Cut into bite size chunks. Add to peppers. Add olives and basil.
  • In small bowl; combine vinegar, salt, pepper, garlic and reserved juice from peppers. Gradually whisk in oil. Toss with pepper mixture. Serve in lettuce lined bowls.

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  • elgourmand 14 years ago
    A good salad will keep you moving and is great on a hot day, which we have lots of: In spite of my comment about eating grass. Thanks. RJ
    Was this review helpful? Yes Flag

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mystic_river1 Bradenton, Florida

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