Insalata tricolore

Yield: 6 servings

Measure Ingredient
4 larges Red bell pepper
4 larges Yellow bell pepper
2½ pounds Fennel bulbs
⅓ cup Extra-virgin olive oil
2 tablespoons Minced fresh parsley

salt freshly ground pepper

Char peppers over gas flame or under broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel and seed. Rinse; pat dry. Cut into ½-inch strips.

Discard tops and tough outer layer of fennel bulbs, core and trim. Cut fennel lengthwise into ½-inch thick strips. Rinse and pat dry.

Toss peppers and fennel with oil, parsley, salt and generous amount of pepper in large bowl. Serve immediately.

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