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Categories:Viewed: 13 - Published at: 6 years ago
Ingredients
- 1 large or 2 small to medium fresh fennel bulbs
- 2 large bell peppers, 1 red and 1 yellow, seeded and very thinly sliced
- 1 head of radicchio, halved and shredded
- Juice of 1 lemon
- 2 tablespoons EVOO (extra-virgin olive oil), eyeball it
- Salt and pepper
Method
- Chop and reserve 1/4 cup of the fennel fronds.
- Then trim the bulbs, halve them, and very thinly slice by hand or with a mandoline, and pile into a bowl.
- Add the bell peppers, radicchio, lemon juice, a healthy douse of EVOO, the fennel fronds, and salt and pepper.
- Toss, let stand for 15 minutes, toss again, and serve.
