in Recipes

Fennel and pepper salad

updated

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Ingredients for 4 servings:

  • 2 pointed peppers, red
  • 1 bulb(s) of fennel
  • 2 tbsp white wine vinegar
  • 4 tbsp olive oil, cold squeezed
  • some salt and pepper, freshly ground
  • Sugar
  • 1 tbsp sour cream, to taste

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

goes well with grilled food, proportions according to taste

Wash the pointed bell peppers, quarter them, remove the seeds, and cut into very thin slices. Clean the fennel, quarter them, remove the stem, and cut them into wafer-thin slices. Be sure to save the fennel greens. Mix the bell peppers and fennel together, then make a marinade with salt, pepper, sugar, vinegar, and oil. Mix with the salad ingredients and let it marinate. Before serving, toss with the sour cream and sprinkle with the fennel greens.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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