Red Pepper and Fennel Bulb Salad Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 18, 2010
I love this recipe but the next time I am going to put more red peppers into it.
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Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Feb. 19, 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.
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Reviewed: May 6, 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!
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Cooking Level: Expert

Living In: Sterling, Virginia, USA

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Reviewed: Jul. 18, 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.
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Reviewed: 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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Reviewed: 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.
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Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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Reviewed: Nov. 12, 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.
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