Fennel and Pepper Salad

• 1 large bulb or 2 small to medium bulbs fresh fennel
• 2 large bell peppers, 1 red and 1 yellow, seeded and very thinly sliced
• 1 head radicchio, halved and shredded
• 1 lemon, juiced
• 2 tablespoons extra-virgin olive oil, eyeball the amount
• Salt and freshly ground black pepper

1. On a cutting board, chop and reserve 1/4 cup fennel fronds.
2. Trim the bulbs, cut them in half and very thinly slice by hand or with a mandoline.
3. 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.
4. Toss and let stand for 15 minutes, then toss again and serve.

fresh fennel, bell peppers, head radicchio, lemon, extravirgin olive oil, salt

Taken from www.foodnetwork.com/recipes/rachael-ray/fennel-and-pepper-salad-recipe.html (may not work)