Roasted Red Bell Pepper And Fennel Salad Recipes

ROASTED FENNEL AND PEPPERS

Steps:

• Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat., Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.

FENNEL & RED PEPPER SALAD

Steps:

• Mix all ingredients for the dressing in a mixing bowl and transfer to a storage container and set aside.
• Combine the veggies in the same mixing bowl and then add about 2 tablespoons of the dressing. The remaining dressing can be stored in the fridge for another day (up to 1 month in the fridge).

FENNEL AND ROASTED PEPPER SALAD WITH OLIVES

Steps:

• Toss ingredients together and season to taste with salt and pepper; serve with sandwich.

FENNEL AND PEPPER SALAD

Steps:

• On a cutting board, chop and reserve 1/4 cup fennel fronds. Trim the bulbs, cut them in half and very thinly slice by hand or with a mandoline. Transfer to a large serving bowl and add the sweet peppers, radicchio, lemon juice, a healthy douse of extra-virgin olive oil, the reserved fennel fronds, and salt and pepper, to taste. Toss and let stand for 15 minutes, then toss again and serve.

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

BROILED FENNEL AND RED BELL PEPPER SALAD

Steps:

• Preheat broiler. Line small baking sheet with foil; brush foil with 1 tablespoon oil. Cut each fennel bulb vertically into 8 wedges, keeping part of core attached to each wedge. Place fennel, cut side down, on prepared sheet. Brush fennel all over with 1 1/2 tablespoons oil. Sprinkle with salt and pepper. Broil fennel until just tender and beginning to brown, turning occasionally, about 10 minutes. Arrange fennel on large serving platter. Set baking sheet aside.
• Place bell pepper strips in medium bowl. Add 1 1/2 tablespoons olive oil to the peppers and toss to coat. Arrange peppers on reserved baking sheet. Sprinkle with salt and pepper. Broil until peppers are charred in spots and just tender, turning occasionally, about 10 minutes. Arrange peppers among fennel wedges on platter.
• Whisk remaining 2 tablespoons oil and lemon juice in small bowl to blend. Season dressing to taste with salt and pepper. Drizzle dressing over broiled vegetables. Garnish salad with some reserved fennel fronds. Serve salad warm or at room temperature.

ROMAINE, RED PEPPER AND FENNEL SALAD

Steps:

• Combine first 3 ingredients in small bowl. Gradually whisk in olive oil. Set dressing aside. Combine remaining ingredients in large bowl. Add enough dressing to season to taste. Season generously with pepper sand serve.