FENNEL & RED PEPPER SALAD

By BobD

Ingredients

• For the salad:
• Make it for buffets--it never gets soggy — the longer the vegetables marinate, the tastier the salad is.
• 1 pound trimmed fennel bulbs, quartered and cut into very thin crosswise slices
• 1 large red bell pepper, seeded and cut in thin 2-inch slices
• 1 to 2 tablespoons minced parsley
• 1 tablespoon minced chives
• 1 ounce shaved Parmesan
• For the dressing:
• 2 tablespoons fresh lemon juice
• 1 tablespoon sherry vinegar or champagne vinegar
• 1 small garlic clove, very finely minced or puréed
• Salt and freshly ground pepper
• 1/4 cup extra virgin olive oil

Details

Servings 6
Adapted from nytimes.com

Preparation

Step 1

Combine the salad ingredients in a large bowl. Whisk together the lemon juice, vinegar, garlic, salt, pepper and olive oil. Toss with the salad and serve.


Advance preparation: This is a great keeper. The vegetables marinate in the dressing, and they don’t get soggy, just saturated and extremely tasty.