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Tricolor Salad
Tricolor Salad
(Insalata Tricolore)
 
 
Ingredients:

4 large red bell peppers
4 large yellow bell peppers
2 and 1/2 lbs fennel bulbs
1/3 cup extra virgin olive oil
2 tbs minced fresh parsley
Salt and freshly ground pepper
 
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 1/2-inch strips.

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.

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

That's it!
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