Fennel and Pepper Salad

Ingredients

• 1 large bulb fresh small to medium
• 1  juice of lemon juiced
• 2 tablespoons olive oil extra-virgin
• 1 head radicchio thinly shredded halved
• 4 servings salt and pepper black freshly ground
• 2 large bell peppers red yellow seeded very thinly sliced

Equipment

• bowl
• mandoline
• cutting board

Directions

1. 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.
2. 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.