Fennel, Orange, And Roasted Pepper Salad Recipe

• 2 large red bell peppers, halved with 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

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.

red bell peppers, pepper, lemon juice, olive oil, arugula, fennel bulb, oranges

Taken from www.seriouseats.com/recipes/2011/07/fennel-orange-and-roasted-pepper-arugula-salad-recipe.html (may not work)