🫙 From the Spice Rack
Insalata Tricolore
4 lg Red bell pepper 4 lg Yellow bell pepper 2 1/2 lb Fennel bulbs 1/3 c Extra-virgin olive oil 2 tb Minced fresh parsley salt freshly ground pepper Char peppers over gas flame or ...
sideeasy
Ingredients5 items
Ingredients
- 4large red bell pepper
- 4large yellow bell pepper
- 21/2 lb fennel bulbs
- 1/3cup extra-virgin olive oil
- 2tbsp minced fresh parsley
Directions
- 1
4 lg Red bell pepper 4 lg Yellow bell pepper 2 1/2 lb Fennel bulbs 1/3 c Extra-virgin olive oil 2 tb Minced fresh parsley salt freshly groun
- 2
Wrap in paper bag and let stand 10 minutes to steam
- 3
Peel and seed
- 4
Cut into 1/2-inch strips
- 5
Discard tops and tough outer layer of fennel bulbs, core and trim
- 6
Cut fennel lengthwise into 1/2-inch thick strips
- 7
Rinse and pat dry
- 8
Toss peppers and fennel with oil, parsley, salt and generous amount of pepper in large bowl