Fennel, Orange, and Roasted Pepper Salad Recipe

By
Max Falkowitz
Max Falkowitz is a contributing writer at Serious Eats.
Max Falkowitz
Max Falkowitz is a food and travel writer from Queens. From 2012 to 2015 he worked at Serious Eats, first as New York editor and later as features editor. He's also the co-author of the Dumpling Galaxy Cookbook with Helen You, and the author of the trivia game Taste Test: 200 Trivia Questions for Food Nerds.
Learn about Serious Eats' Editorial Process
Updated Aug. 30, 2018
20110707-159532-fennel-orange-pepper-salad.jpg
Max Falkowitz

This is a simple salad, but it's all about playing off the different flavors of Tasmanian pepper, soaked in the dressing before serving. Raw fennel's complex sweetness and astringency highlights the spice's fruitiness and pepper-like bite. Oranges magnify its hints of bright fruits and flowers, while smoky roasted red pepper lets the spice's earthiness shine. The bed of arugula gives the salad body, and its bitterness does well with Tasmanian pepper's juniper-like alpine qualities.

Featured Video

Recipe Facts

Active:30 mins
Total:30 mins
Serves:6 servings

Rate & Comment

华体会应用下载

  • 2红甜椒,大智慧减半h tops and seeds removed
  • 10 Tasmanian pepper berries, crushed well
  • 2 tablespoons lemon juice
  • 6 tablespoons mild olive oil
  • 4 ounces arugula
  • 1 large fennel bulb, thinly sliced
  • 2 large oranges, segmented

Directions

  1. Set broiler to high. Line a sheet pan with a large amount of aluminum foil, and add peppers. Broil at least six inches away from broiler for 20 minutes, or until peppers yield without resistance to a knife and their skins are completely black. Wrap up in foil and let rest for five minutes, before peeling off skin and slicing peppers into thin strips.

  2. In a small bowl, combine Tasmanian pepper and lemon juice. Let pepper infuse for 15 minutes, then whisk in olive oil until emulsified.

  3. To serve, either toss arugula, fennel, oranges, and peppers with dressing and salt in a bowl, or create six beds of arugula on salad plates and evenly divide additional ingredients, spooning dressing and salt to taste over each plate.

This Recipe Appears In

More Serious Eats Recipes