Ingredients

　　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

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

　　Rachael Ray's Look + Cook