Description
A deliciously sweet and colorful Italian style fennel salad. Excellent over toasted bread!
Ingredients
Scale
- 3 bell peppers (yellow, red and/or green)
- 1 bulb fennel (stalks cut off and sliced 1/2-inch thick pieces)
- 2 small tomatoes (cut in half and seeds removed)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons capers
For the dressing:
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon red wine vinegar
- 1 teaspoon anchovy paste
- 1/2 teaspoon lemon juice
- 1/2 teaspoon salt
- freshly ground black pepper
Instructions
- Put the peppers on a sheet tray covered with foil and broil until charred all over (around 10 minutes). Let cool for a few minutes until you can handle them. Pell off the skin and remove stem and seeds. Slice into thin strips. OR BAKE WITH TOGETHER WITH FENNEL AND TOMATOES.
- Preheat oven to 400Fº, lay fennel slices on a sheet tray covered with foil, add 2 tbsp olive oil and mix well using your hands. Put the tomatoes next to the fennel and cook for about 25 minutes, until fennel is tender, with the edges slightly brown.
For the dressing:
- Mix all the ingredients for the dressing in a large mixing bowl and stir well until anchovy paste has dissolved.
- Add peppers, fennel and capers to the bowl and using a spoon, mix well until all the ingredients are well coated.
- Serve at room temperature or cold.
Nutrition
- Serving Size:
- Calories: 235
- Sugar: 7.3 g
- Sodium: 428 mg
- Fat: 21.5 g
- Saturated Fat: 3.1 g
- Carbohydrates: 11.7 g
- Fiber: 4.4 g
- Protein: 2.1 g
- Cholesterol: 0 mg
