Insalata Tricolore Recipe

Step 1

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.

Step 2

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.

Step 3

Toss peppers and fennel with oil, parsley, salt and generous amount of pepper in large bowl. Serve immediately.

Things You'll Need

  • 4lg Red bell pepper
  • 4lg Yellow bell pepper
  • 2 1/2lb Fennel bulbs
  • 1/3c Extra-virgin olive oil
  • 2tb Minced fresh parsley
  • Salt
  • Freshly ground pepper

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