Fennel, Orange, and Roasted Pepper Salad Recipe

Name: Fennel, Orange, and Roasted Pepper Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Ingredients: 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

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.

Spice Hunting: Tasmanian Pepper

Fennel, Orange, and Roasted Pepper Salad Recipe

Prep 10 mins

Cook 20 mins

Active 30 mins

Infusing Time 15 mins

Total 45 mins

Serves 6 servings

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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

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

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Spice Hunting: Tasmanian Pepper

Nutrition Facts (per serving)
168	Calories
14g	Fat
12g	Carbs
2g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	168
% Daily Value*
Total Fat 14g	18%
Saturated Fat 2g	10%
Cholesterol 0mg	0%
Sodium 15mg	1%
Total Carbohydrate 12g	4%
Dietary Fiber 3g	10%
Total Sugars 7g
Protein 2g
Vitamin C 74mg	370%
Calcium 71mg	5%
Iron 1mg	4%
Potassium 285mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.