Serves 6
30 min
Fennel, Orange, and Roasted Pepper Salad
Recipe GLPR56169b095bbc68
A fresh and vibrant salad featuring roasted red peppers, crisp fennel, and bright orange segments tossed with peppery arugula and a zesty lemon-olive oil dressing infused with Tasmanian pepper berries. This colorful dish celebrates Caribbean-inspired flavors and makes a light yet satisfying main course.
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Ingredients
2 large red bell peppers, halved with tops and seeds removed
10 Tasmanian pepper berries, crushed well
2 tablespoons lemon juice
6 tablespoons mild olive oil
4 ounces arugula
1 large fennel bulb, thinly sliced
2 large oranges, segmented
Directions
Preheat your oven to 425°F (220°C). Place the halved red bell peppers cut-side down on a baking sheet lined with parchment paper. Roast them in the oven for about 20 minutes, until the skins are blistered and charred. Remove them from the oven and let them cool for a few minutes until they are safe to handle.
Once cooled, peel away and discard the charred skin from the roasted peppers. Slice the flesh into strips and set aside.
In a small bowl, whisk together the crushed Tasmanian pepper berries, lemon juice, and olive oil to create the dressing. Let it sit for a few minutes to allow the flavors to meld.
Thinly slice the fennel bulb, removing the tough core. You can use a mandoline or sharp knife for uniform, delicate slices.
Segment the oranges by cutting away the peel and white pith, then carefully removing each segment from the membrane. Collect any juice that drips during this process and add it to the dressing if desired.
In a large serving bowl or on individual plates, arrange the arugula as the base. Top with the sliced fennel, roasted pepper strips, and orange segments.
Drizzle the lemon-pepper berry dressing over the salad, toss gently to combine, and serve immediately while the peppers are still warm and the ingredients are fresh and crisp.
