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

Description

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