Grilled Pepper Fennel Salad On Romaine
From mystic_river1 15 years ago
- 15 minutes to make
- Serves 4
From Canada's Peak of the Market: a tasty refreshing grilled Salad. Add some fire if you wish with hot peppers of your choice. Very good if you serve on large lettuce leaves that can be rolled up and picked up and eaten.
Ingredients
- 2 sweet red & yellow peppers shopping list
- 2 fennel bulbs shopping list
- 3 tbsp olive oil shopping list
- 1/2 cup pitted black olives 1/2 cup shopping list
- 2 tbsp fresh basil, chopped shopping list
- 1 head romaine lettuce shopping list
- 3 tbsp balsamic vinegar shopping list
- 1/2 tsp salt shopping list
- 1/2 tsp pepper shopping list
- 1 clove garlic, minced shopping list
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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