This salad is great with an Asian-type dinner, perfect in the summer. I always get rave reviews.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler. Grill pepper under the broiler until the skin is blackened, and the flesh has softened slightly. Place pepper in a paper bag or resealable plastic bag to cool. Remove the seeds and skin (the skin should come off the peppers easily now). Slice into strips.

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  • Set oven to bake at 350 degrees F (175 degrees C). Place pine nuts and sesame seeds on a baking sheet, and toast until beginning to brown. They'll smell great!

  • Combine lettuce greens, fennel bulb, and red pepper in a salad bowl. In a small bowl, whisk together soy sauce and vegetable oil. Pour over salad, and toss to coat. Sprinkle with pine nuts and sesame seeds, and season to taste with ground black pepper.

Nutrition Facts

171.7 calories; 4.1 g protein; 6.7 g carbohydrates; 0 mg cholesterol; 325.6 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/28/2008
This was a very good combination of flavors. The peppers and fennel (I used the whole bulb) added a nice sweetness. I used homemade soy/sesame/tarragon vinaigrette which added a yummy zing (I think some type of acid is necessary; otherwise the salad would just taste like soy sauce). Next time I'll double the peppers. Read More
(26)

Most helpful critical review

Rating: 3 stars
11/13/2009
I am giving it 3 stars for potential. Loved the pine nuts and fennel. I will add these to my salad from now on. Not a fan of the soy sauce in the salad. I would have probabloy loved it with vinegar and oil. Read More
(5)
11 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/28/2008
This was a very good combination of flavors. The peppers and fennel (I used the whole bulb) added a nice sweetness. I used homemade soy/sesame/tarragon vinaigrette which added a yummy zing (I think some type of acid is necessary; otherwise the salad would just taste like soy sauce). Next time I'll double the peppers. Read More
(26)
Rating: 4 stars
09/28/2008
This was a very good combination of flavors. The peppers and fennel (I used the whole bulb) added a nice sweetness. I used homemade soy/sesame/tarragon vinaigrette which added a yummy zing (I think some type of acid is necessary; otherwise the salad would just taste like soy sauce). Next time I'll double the peppers. Read More
(26)
Rating: 5 stars
05/07/2009
This salad is fantastic. It is different and very good--I too will use two peppers next time but the rest is absolutely delicious! Read More
(10)
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Rating: 5 stars
02/20/2009
Loved it. I used the celery like portions of the fennel as I had eaten up the bulb. The amount of soy sauce given is just enough. Read More
(10)
Rating: 3 stars
11/13/2009
I am giving it 3 stars for potential. Loved the pine nuts and fennel. I will add these to my salad from now on. Not a fan of the soy sauce in the salad. I would have probabloy loved it with vinegar and oil. Read More
(5)
Rating: 5 stars
07/20/2009
This was really good. Not hearty enough for a meal on its own but as a side dish to compliment an Asian-style meal. Read More
(4)
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Rating: 5 stars
05/18/2010
I love this recipe but the next time I am going to put more red peppers into it. Read More
(4)
Rating: 4 stars
06/10/2013
I took the advice of others and added more red pepper and I also made the dressing a little differently. (1 1/2 T. toasted sesame seed oil 1 T. soy sauce 1 T. canola oil 1 T. sugar 1 1/2 T. rice vinegar 1 T. sesame seeds). We also added fresh spinach leaves. I think green onions would have been good too. We served it with grilled chicken satay and rice. YUM! I had never used fresh whole fennel before and I really liked it! Read More
(2)