Insalata Tricolore
Yield
6 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
sweet red bell peppers
|
|
| 4 | large |
sweet yellow bell peppers
|
*
|
| 2 ½ | pounds |
fennel bulb
|
|
| ⅓ | cup |
olive oil, extra-virgin
|
|
| 2 | tablespoons |
parsley leaves
fresh |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
sweet red bell peppers
|
|
| 4 | large |
sweet yellow bell peppers
|
*
|
| 1.1 | kg |
fennel bulb
|
|
| 79 | ml |
olive oil, extra-virgin
|
|
| 3E+1 | ml |
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 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.
