Insalata Tricolore

A simple Italian salad of fire-roasted bell peppers and crisp raw fennel dressed in nothing more than good extra-virgin olive oil, fresh parsley, salt, and a generous crack of black pepper. The “tricolore” comes from the red peppers, yellow peppers, and white fennel on the plate.

Charring the peppers over an open flame (or under the broiler) until the skin is completely blackened is what gives this salad its character. Steaming them in a paper bag after charring makes the skins slip right off, revealing sweet, silky flesh underneath with a subtle smoky perfume. That smokiness plays beautifully against the cool, crisp anise flavor of the raw fennel.

This is a salad that relies entirely on quality ingredients. Good peppers, fresh fennel, and the best olive oil you have. Nothing to hide behind.

Chef Tips

• Char the peppers until truly blackened on all sides. Under-charred peppers won’t peel cleanly and you’ll be fighting with stubborn bits of skin.
• The 10-minute steam in the bag is non-negotiable. It loosens the skin and finishes cooking the flesh to silky softness.
• Trim fennel bulbs well: remove the tough outer layer, core, and tops. Only the tender inner layers should go into the salad.
• Serve immediately after tossing. The fennel loses its crunch over time and the contrast with the soft peppers is what makes this work.

Variations

• Add shaved Parmesan and toasted pine nuts for a heartier version.
• Toss in pitted Kalamata olives and capers for a briny counterpoint.
• Drizzle with aged balsamic vinegar for a sweet-tart accent.