Roasted Red Pepper and Fennel Vinaigrette
Sweet roasted red peppers and crisp fennel dressed in a tangy vinaigrette with herbs and garlic.
Ingredients
- 2 large red bell peppers (roasted and peeled)
- 2 bulbs Florence fennel (about 1¼ pounds)
- 2–3 tablespoons balsamic or red wine vinegar
- ⅓ cup olive oil
- 1 clove garlic (minced)
- 1 tablespoon fresh marjoram leaves (coarsely chopped)
- 1 tablespoon fresh Italian parsley (coarsely chopped)
- salt and black pepper (to taste)
- marjoram blossoms (for garnish)
Instructions
- Cut peppers in half, remove seeds, and slice into ¾-inch strips.
- Trim and clean fennel, cut lengthwise into ¼-inch slices, and blanch in boiling salted water for 1 minute. Drain and cool.
- Arrange peppers and fennel on a platter.
- Whisk vinegar and olive oil to form an emulsion. Stir in garlic, marjoram, and parsley. Season with salt and pepper.
- Drizzle vinaigrette over vegetables and marinate for 1 hour at room temperature.
- Garnish with marjoram blossoms before serving.
Notes
Reprinted with permission © Susan Belsinger and Carolyn Dille.
