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- Tricolor Salad
- (Insalata Tricolore)
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- Ingredients:
4 large red bell peppers
4 large yellow bell peppers
2 and 1/2 lbs fennel bulbs
1/3 cup extra virgin olive oil
2 tbs minced fresh parsley
Salt and freshly ground pepper
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- Directions:
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- Char peppers over gas flame or under broiler until blackened on all sides.
Wrap in paper bag and let stand 10 minutes to steam.
Peel and seed. Rinse; pat dry.
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- Cut into 1/2-inch strips.
Discard tops and tough outer layer of fennel bulbs, core and trim.
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- Cut fennel lengthwise into 1/2-inch thick strips.
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- Rinse and pat dry.
Toss peppers and fennel with olive oil, parsley, salt and generous amount of ground pepper in large bowl. Serve immediately.
That's it!
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