Grilled Pepper Fennel Salad On Romaine |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Canada's Peak of the Market: a tasty refreshing grilled Salad. Add some fire if you wish with hot peppers of your choice. Very good if you serve on large lettuce leaves that can be rolled up and picked up and eaten. Ingredients:
2 sweet red & yellow peppers |
2 fennel bulbs |
3 tbsp olive oil |
1/2 cup pitted black olives 1/2 cup |
2 tbsp fresh basil, chopped |
1 head romaine lettuce |
3 tbsp balsamic vinegar |
1/2 tsp salt |
1/2 tsp pepper |
1 clove garlic, minced |
Directions:
1. 1/3 cup olive oil
2. Grill peppers, turning several times, for about 20 minutes or until blistered and charred. Let cool, peel, seed and cut into bite size chunks, reserving juices. Place peppers in bowl, set aside.
3. Meanwhile, trim top and bottom of fennel. Separate layers, slice lengthwise. Brush lightly with some oil, grill, turning once and brushing with more oil, for 10 to 12 minutes or until tender-crisp. Cut into bite size chunks. Add to peppers. Add olives and basil.
4. In small bowl; combine vinegar, salt, pepper, garlic and reserved juice from peppers. Gradually whisk in oil. Toss with pepper mixture. Serve in lettuce lined bowls.
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