"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Fennel and Red Pepper Salad Recipe

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This recipe for Fennel and Red Pepper Salad, by , is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rhonda Erps
Added: Friday, August 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 Fennel bulbs, 2 red peppers, Lemon Vinaigrette - see recipe, 2T finely chopped parsley

Directions:
Directions:
Roast both peppers under the broiler or on top burner if you have a gas stove, or on outdoor grill, until outside is charred. Place in bowl and cover with plastic, let rest for 10-15 minutes. Remove charred skin from peppers, then remove seeds. rinse peppers. Slice peppers into 1/4" strips. Trim top and bottom from fennel bulbs, cut in quarters from top to bottom. Remove tough core. Cut into 1/4" strips from top to bottom. Heat a saute pan over med heat. Add olive oil to lightly coat bottom of pan, add fennel and saute for 5 minutes. This will soften the texture of the fennel and mellow the flavor a bit without cooking it through, sort of like a blanching process. It should still be bright green and firm when you remove it from pan. Remove from heat and cool. In a mixing bowl combine all ingredients and refrigerate for several hours before serving.

 

 

 

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