Fennel and pepper salad
Indulge in the crisp and refreshing flavors of fennel and pepper salad. This vibrant dish is a harmonious blend of zest, crunch, and freshness.
Ingredients:
- 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
Instructions:
- Start by cutting and setting aside 1/4 cup of fennel fronds. Prepare the bulbs by trimming them, halving them, and thinly slicing them either manually or with a mandoline. Move the sliced fennel to a big serving bowl, then mix in the sweet peppers, radicchio, lemon juice, a generous amount of high-quality olive oil, the previously set aside fennel fronds, and season with salt and pepper as preferred. Mix everything together and allow it to sit for 15 minutes, then mix again before serving.
Summary:
- Calories: 473 kcal
- Fat: 29 g
- Protein: 10 g
- Carbs: 56 g
- Potassium: 2416 mg
- Magnesium: 116 mg