Fennel-Marinated Vegetables in Lettuce Cones

• 2 teaspoons fennel seeds
• 3 tablespoons white-wine vinegar
• 1/2 cup extra-virgin olive oil
• 12 scallions, white and pale green parts quartered lengthwise
• 2 orange or red bell peppers, cut into 1/4-inch-wide strips
• 2 yellow bell peppers, cut into 1/4-inch-wide strips
• 3 celery ribs, cut into 1/4-inch-wide strips about 4 inches long
• 1 medium jicama (about 3/4 pound), peeled and cut into 1/4-inch-wide strips about 4 inches long
• 12 large loose-leafed lettuce leaves, rinsed, drained well, and thick rib cut out to facilitate rolling

1. In a small dry heavy skillet toast fennel seeds over moderate heat, shaking skillet occasionally, until fragrant, about 3 minutes.
2. In a blender blend seeds, vinegar, oil, and salt and pepper to taste until emulsified.
3. In a large glass baking dish combine fennel marinade and all vegetables except lettuce leaves and marinate, covered and chilled, overnight.
4. Divide vegetables among lettuce leaves, letting excess marinade drip off, and roll up leaves to enclose vegetables.
5. (Use wooden picks to secure lettuce cones if necessary.)

fennel seeds, whitewine vinegar, extravirgin olive oil, scallions, orange, yellow bell peppers, celery, jicama, looseleafed lettuce leaves

Taken from www.epicurious.com/recipes/food/views/fennel-marinated-vegetables-in-lettuce-cones-10069 (may not work)