Clean the fennel and trim all the woody and hard parts. Slice the heart of the fennel paper-thin. Set aside the feathery green parts of the fennel.
Cut the peppers into halves, seed and remove the internal membranes. Rinse the pepper halves and cut them into thin strips.
Peel the carrots and rinse the zucchini and celery. Make sure to keep the celery leaves. Slice these vegetables either paper-thin or in thin strips (julienne).
Mix all the ingredients in a large bowl. Add the celery leaves and the feathery fennel tops.
For the dressing, in a small bowl, whisk the olive oil, white wine vinegar, salt, and pepper. Drizzle the dressing over the salad and serve immediately.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Edison Mays Jr.