Fennel and Pepper Salad

1. 1

   On a cutting board, chop and reserve 1/4 cup fennel fronds.

2. 2

   Trim the bulbs, cut them in half and very thinly slice by hand or with a mandoline.

3. 3

   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.

4. 4

   Toss and let stand for 15 minutes, then toss again and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.