Fennel with Chargrilled Peppers

Makes: 4
Preparation time: 5 minutes
Cook time: none


  • 1 large bulb or two small heads of fennel, sliced
  • 4 peppers, two orange and two red, deseeded, quartered and char-grilled
  • Salt and freshly ground black pepper

For the dressing:
  • 175ml/6 floz Filippo Berio Virgin Olive Oil
  • 3 tbsp good wine vinegar
  • A little sugar, to taste
  • 2 tsp ready-made mustard

To garnish:
  • Sprigs of green fennel tops


Arrange the fennel and peppers on 4 serving plates as illustrated. Season well.

Put all the salad dressing ingredients into a screw top jar and shake well. Pour over the salad.

Cook's Tip:

Replace the wine vinegar with balsamic vinegar.


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