Insalata Tricolore

Be the first to add a photo of this recipe!

30 minutes Prep: 15 minutes Cook: 15 minutes

193 calories per serving view nutrition facts

Ingredients

4	large	sweet red bell pepper
4	large	sweet yellow bell peppers
2 1/2	pounds	fennel bulbs
1/3	cup	olive oil, extra-virgin
2	tablespoons	parsley leaves	fresh
1	x	salt
1	x	black pepper	freshly ground

Directions

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 1/2-inch strips.

Discard tops and tough outer layer of fennel bulbs, core and trim.

Cut fennel lengthwise into 1/2-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.

0 links

post a link

0 comments

post a comment

Loading related videos (if any)

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Last Recipes Viewed

Recipe Bite

Chef Charged with Wine Snobbery!

by Mark R. Vogel

I have been accused of being a "wine snob" on more than one occasion. In fact, I was belied as such twice in the ...

Member Review

Mustikkapiiras

This pie is easy to make - the ginger seems to make it special without being overpowering and it's a nice change from apple! I've used different varieties of pears and all work well. Be careful the edges of the pie crust doesn't burn!

Reviewed by kwnewton