Red Pepper and Fennel Bulb Salad Recipe -
Red Pepper and Fennel Bulb Salad Recipe
  • READY IN 45 mins

Red Pepper and Fennel Bulb Salad

Recipe by  

"This salad is great with an Asian-type dinner, perfect in the summer. I always get rave reviews."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    45 mins


  1. Preheat broiler. Grill pepper under the broiler until the skin is blackened, and the flesh has softened slightly. Place pepper in a paper bag or resealable plastic bag to cool. Remove the seeds and skin (the skin should come off the peppers easily now). Slice into strips.
  2. Set oven to bake at 350 degrees F (175 degrees C). Place pine nuts and sesame seeds on a baking sheet, and toast until beginning to brown. They'll smell great!
  3. Combine lettuce greens, fennel bulb, and red pepper in a salad bowl. In a small bowl, whisk together soy sauce and vegetable oil. Pour over salad, and toss to coat. Sprinkle with pine nuts and sesame seeds, and season to taste with ground black pepper.
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Reviews More Reviews

Most Helpful Positive Review
Sep 27, 2008

This was a very good combination of flavors. The peppers and fennel (I used the whole bulb) added a nice sweetness. I used homemade soy/sesame/tarragon vinaigrette, which added a yummy zing (I think some type of acid is necessary; otherwise the salad would just taste like soy sauce). Next time, I'll double the peppers.

Most Helpful Critical Review
Nov 13, 2009

I am giving it 3 stars for potential. Loved the pine nuts and fennel. I will add these to my salad from now on. Not a fan of the soy sauce in the salad. I would have probabloy loved it with vinegar and oil.


11 Ratings

May 07, 2009

This salad is fantastic. It is different and very good--I, too, will use two peppers next time but the rest is absolutely delicious!

Feb 20, 2009

Loved it. I used the celery like portions of the fennel as I had eaten up the bulb. The amount of soy sauce given is just enough.

May 18, 2010

I love this recipe but the next time I am going to put more red peppers into it.

Jul 20, 2009

This was really good. Not hearty enough for a meal on its own, but as a side dish to compliment an Asian-style meal.

Jun 10, 2013

I took the advice of others and added more red pepper and I also made the dressing a little differently. (1 1/2 T. toasted sesame seed oil, 1 T. soy sauce, 1 T. canola oil, 1 T. sugar, 1 1/2 T. rice vinegar, 1 T. sesame seeds). We also added fresh spinach leaves. I think green onions would have been good, too. We served it with grilled chicken satay and rice. YUM! I had never used fresh whole fennel before and I really liked it!


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  • Calories
  • 172 kcal
  • 9%
  • Carbohydrates
  • 6.7 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 15.3 g
  • 24%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 326 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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