Fennel and pepper salad

  • Preparation Time10 mins
  • Serves4
  • DifficultyEasy
1 large bulb or 2 small to medium bulbs fresh fennel
2 large peppers, 1 red and 1 yellow, seeded and very thinly sliced
1 head radicchio, halved and shredded
1 lemon, juiced
2 tbsp extra-virgin olive oil, eyeball the amount
salt and fresh ground pepper
1) On a cutting board, chop and reserve 40g 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.

Other recipes with lemon

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+