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Fennel And Sweet Pepper Salad

Holiday.Cook's picture
Ingredients
  Fennel bulbs 4 Large
  Red sweet peppers 4 Large
  Bibb lettuce head/Boston lettuce 2 , torn to make 10 cups
  Watercress 2 Bunch (200 gm) (2 Cups Leaves)
  Olive oil 1⁄2 Cup (8 tbs)
  Balsamic vinegar 1⁄3 Cup (5.33 tbs)
  Fennel seed 1 Teaspoon, crushed
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

Discard outer layers of fennel; halve and remove core.
Slice fennel crosswise into thin strips (about 4 3/4 cups).
Halve peppers lengthwise; remove seeds.
Slice peppers crosswise into thin half-rings.
Combine fennel, sweet peppers, Bibb or Boston lettuce, and watercress in one very large (or two regular-size) salad bowl.
Garnish with additional sweet pepper rings, if desired.
For dressing, combine olive oil, balsamic vinegar, fennel seed, salt, and pepper in a screw-top jar.
Cover and shake well.
Just before serving, drizzle dressing over salad and toss lightly to coat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Fennel
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes

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