Platter Of Fennel, Red Pepper, Beetroot, Watercress

Recipe Ingredients

1		Watercress - large stems
		Removed
1		Fennel bulb - trimmed, thinly
		Sliced
1		Lemon - in wedges
2		Red bell peppers - thinly sliced
2		Cooked beets - thickly sliced (medium)
15		Black Greek olives
1/4 cup	59ml	Olive oil

Recipe Instructions

Arrange watercress on a platter.

Toss fennel with a squeeze of lemon to prevent discoloration, then arrange on the platter, along with remaining vegetables and olives.

Dress generously with olive oil, and garnish with wedges of lemon to squeeze onto each portion.

Source:
Southern Living

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.