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.
