![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/fennel-pepper-mozzarella-salad/&media=https://blythesblog.com/wp-content/uploads/2015/05/Fennel-Pepper-Mozzarella-Salad-1920x850.jpg&description=My husband, Eric made this delicious and slightly unusual salad. It's from the <a href="http://www.amazon.com/Webers-Charcoal-Grilling-Cooking-Live/dp/0376020474">Weber's Charcoal Grilling: The Art of Cooking with Live Fire</a> cookbook. He also grilled the peppers while he was grilling the fennel. data-pin-do=)
Fennel, Pepper & Mozzarella Salad
May 26, 2015
My husband, Eric made this delicious and slightly unusual salad. It's from the Weber's Charcoal Grilling: The Art of Cooking with Live Fire cookbook. He also grilled the peppers while he was grilling the fennel.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 6 Servings
Ingredients
Dressing
3 Tablespoons extra-virgin olive oil
1 Tablespoons red wine vinegar
1/4 teaspoon crushed red chile flakes
Salad
2 medium fennel bulbs, 8 to 10 ounces each, stalks and fronds removed, with the root end intact
2 roasted red bell peppers, cut into 1/2-inch dice
1/2 pound fresh mozzarella, cut into 1/2-inch dice
1/2 cup pitted black olives, rinsed, and roughly chopped
Directions
1In a small bowl whisk the dressing ingredients.
2Cut each fennel bulb in half lengthwise, through the stem, into 2 wide, flat halves. Lightly brush the halves on all sides with some of the dressing.
3In a large bowl combine the remaining salad ingredients.
4Prepare the grill for direct cooking over medium heat. Brush the cooking grates clean.
5Grill the fennel halves, cut sides down, over direct medium heat, with the lid closed as much as possible, until lightly charred but not burned, 5 to 7 minutes. Turn the fennel over and grill for another 3 minutes, then move them over indirect heat. Cook over indirect medium heat, with the lid closed, until crisp-tender when pierced with the tip of a knife, 12 to 15 minutes. Remove the fennel from the grill and let cool.
6When cool enough to handle, cut away and discard the hard, triangular core of each half. Cut the remaining fennel into 1/2-inch pieces. Add them to the bowl with the salad ingredients. Add as much of the remaining dressing as you like to moisten the salad. Mix well. Season to taste with salt and pepper. Serve at room temperature.
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