Fennel & Pepper Salad

• 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

1. Chop and reserve 1/4 cup of the fennel fronds.
2. Then trim the bulbs, halve them, and very thinly slice by hand or with a mandoline, and pile into a bowl.
3. Add the bell peppers, radicchio, lemon juice, a healthy douse of EVOO, the fennel fronds, and salt and pepper.
4. Toss, let stand for 15 minutes, toss again, and serve.

fresh fennel bulbs, bell peppers, radicchio, lemon, evoo, salt

Taken from www.epicurious.com/recipes/food/views/fennel-pepper-salad-377510 (may not work)