Fennel and Pepper Salad

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Inactive: 15 min
  • Yield: 4 servings
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1 large bulb or 2 small to medium bulbs fresh fennel

2 large bell peppers, 1 red and 1 yellow, seeded and very thinly sliced

1 head radicchio, halved and shredded

1 lemon, juiced

2 tablespoons extra-virgin olive oil, eyeball the amount

Salt and freshly ground black pepper


  1. On a cutting board, chop and reserve 1/4 cup fennel fronds. Trim the bulbs, cut them in half and very thinly slice by hand or with a mandoline. Transfer to a large serving bowl and add the sweet peppers, radicchio, lemon juice, a healthy douse of extra-virgin olive oil, the reserved fennel fronds, and salt and pepper, to taste. Toss and let stand for 15 minutes, then toss again and serve.

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