Fennel and Pepper Salad

Name: Fennel and Pepper Salad
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 25 min

Prep: 10 min
Inactive: 15 min

Yield: 4 servings

Level: Easy
Total: 25 min

Prep: 10 min
Inactive: 15 min

Yield: 4 servings

Ingredients

Deselect All

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

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.