Fennel And Sweet Pepper Salad Recipe
Ingredients
| Fennel bulbs | 4 Large | |
| 4 large red sweet peppers | ||
| 2 heads Bibb or Boston lettuce, torn (10 cups) | ||
| Watercress leaves | 2 Bunch (100gm) | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Balsamic vinegar | 1/3 Cup (16 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.
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.
Chef
