Categories: Salads, Italian 
      Yield: 6 servings 
  
      4 lg Red bell pepper                   1/3 c  Extra-virgin olive oil 
      4 lg Yellow bell pepper                  2 tb Minced fresh parsley 
  2 1/2 lb Fennel bulbs                    
  
  salt freshly ground pepper 
   
  Char peppers over gas flame or under broiler until blackened on all sides. 
  Wrap in paper bag and let stand 10 minutes to steam. Peel and seed. Rinse; 
  pat dry. Cut into 1/2-inch strips. 
   
  Discard tops and tough outer layer of fennel bulbs, core and trim. Cut 
  fennel lengthwise into 1/2-inch thick strips. Rinse and pat dry. 
   
  Toss peppers and fennel with oil, parsley, salt and generous amount of 
  pepper in large bowl. Serve immediately.