Red Pepper and Fennel Bulb Salad The Best Recipes

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Red Pepper and Fennel Bulb Salad

"This salad is awesome with an Asian-kind dinner, ideal in the summer. I continually get rave opinions."

Ingredients :

1 medium purple bell pepper
1/3 cup pine nuts, toasted
3 tablespoons sesame seeds, toasted
1 head leaf lettuce - rinsed, dried and torn into bite-size portions
half bulb fennel, diced
2 tablespoons soy sauce
1/4 cup vegetable oil
black pepper to taste

Instructions :

Prep : 15M	Cook : 6M	Ready in : 45M

Preheat broiler. Grill pepper under the broiler till the skin is blackened, and the flesh has softened barely. Place pepper in a paper bag or resealable plastic bag to chill. Remove the seeds and pores and skin (the skin should come off the peppers without problems now). Slice into strips.
Set oven to bake at 350 ranges F (175 stages C). Place pine nuts and sesame seeds on a baking sheet, and toast till beginning to brown. They'll smell top notch!
Combine lettuce vegetables, fennel bulb, and purple pepper in a salad bowl. In a small bowl, whisk collectively soy sauce and vegetable oil. Pour over salad, and toss to coat. Sprinkle with pine nuts and sesame seeds, and season to flavor with ground black pepper.

Notes :

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