Roasted Red Bell Pepper And Fennel Salad


  • 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


A Simple, Delicious Salad Dressed In Lemon Juice, Olive Oil And Parmesan Shavings.

Bon Appetit Magazine Favicon Bon Appetit Magazine
View Full Recipe

MS Found Country:US image description
Back to top