Ron Wilson

Ron Wilson

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Bell Pepper And Fennel Slaw From Rita

There are so many varieties of bell peppers, from traditional large bells to baby bells to spicy bells. Here’s a recipe that uses the tried & true sweet bells. This is a good recipe for those who’ve never tried fennel.

Now go to taste on the dressing. Add a little more of any ingredient if your bell peppers and fennel bulb are real large.



3 tablespoons freshly squeezed lemon juice

3 tablespoons olive oil

1 tablespoon Dijon mustard

1 tablespoon honey

Salt and freshly ground black pepper

1 large head fennel (about 1-1/2 pounds)

3 red, yellow, and/or orange bell peppers, stemmed, seeded, and slivered lengthwise


In a small bowl, whisk lemon juice, olive oil, mustard, and honey to blend. Add salt and pepper to taste.

Trim stalks from fennel; chop enough feathery green fronds to make 2 tbsp. and reserve. Cut heads in half lengthwise, then shave into paper-thin strips or cut into thin slivers.

In a bowl, combine fennel and bell peppers. Drizzle with dressing and mix gently to coat; cover and chill at least 1 hour and up to 1 day. Just before serving, sprinkle with reserved fennel fronds.

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