Fennel and Pepper Salad

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Inactive: 15 min
  • Yield: 4 servings
Save Recipe

Ingredients

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

Directions

  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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Fennel and Roasted Pepper Salad with Olives

Lemon Pepper Cured Chicken with Fennel Salad

Chicken With Red Pepper Aioli and Shaved Fennel Salad

Citrus, Fennel, and Pepper Salad Topped with Goat Cheese

Puttanesca Salad

Mexican Salad

Peppery Salad

Corny Salad