Can be prepared in 45 minutes or less.but requires additional unattended time.

　　In the following recipe, the lettuce leaves may be wrapped loosely in paper towels and kept chilled in a plastic bag until you are ready to assemble the cones.

　　

Ingredients

Serves 6

　　2 teaspoons fennel seeds

　　3 tablespoons white-wine vinegar

　　1/2 cup extra-virgin olive oil

　　12 scallions, white and pale green parts quartered lengthwise

　　2 orange or red bell peppers, cut into 1/4-inch-wide strips

　　2 yellow bell peppers, cut into 1/4-inch-wide strips

　　3 celery ribs, cut into 1/4-inch-wide strips about 4 inches long

　　1 medium jicama (about 3/4 pound), peeled and cut into 1/4-inch-wide strips about 4 inches long

　　12 large loose-leafed lettuce leaves, rinsed, drained well, and thick rib cut out to facilitate rolling

　　

Step 1

In a small dry heavy skillet toast fennel seeds over moderate heat, shaking skillet occasionally, until fragrant, about 3 minutes.

　　

Step 2

In a blender blend seeds, vinegar, oil, and salt and pepper to taste until emulsified.

　　

Step 3

In a large glass baking dish combine fennel marinade and all vegetables except lettuce leaves and marinate, covered and chilled, overnight.

　　

Step 4

Divide vegetables among lettuce leaves, letting excess marinade drip off, and roll up leaves to enclose vegetables. (Use wooden picks to secure lettuce cones if necessary.)