Fennel and Pepper Salad – Rachael Ray

Ingredients

• 1 large bulb fennel or 2 small to medium size bulbs
• 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 (EVOO)
• Salt and freshly ground black pepper