Recipe courtesy of Rachael Ray

Fennel and Pepper Salad

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

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.

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