Fennel and Pepper Salad – Rachael Ray
Serve this crunchy salad as something new for your next barbecue! Serve with Hot Sausage Burgers with Broccoli Rabe and Provolone and Strawberry Lemonade.Ingred
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rachaelray.com.
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
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