Fennel And Sweet Pepper Salad
|Fennel bulbs||4 Large|
|Red sweet peppers||4 Large|
|Bibb lettuce head/Boston lettuce||2 , torn to make 10 cups|
|Watercress||2 Bunch (200 gm) (2 Cups Leaves)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Balsamic vinegar||1⁄3 Cup (5.33 tbs)|
|Fennel seed||1 Teaspoon, crushed|
Discard outer layers of fennel; halve and remove core.
Slice fennel crosswise into thin strips (about 4 3/4 cups).
Halve peppers lengthwise; remove seeds.
Slice peppers crosswise into thin half-rings.
Combine fennel, sweet peppers, Bibb or Boston lettuce, and watercress in one very large (or two regular-size) salad bowl.
Garnish with additional sweet pepper rings, if desired.
For dressing, combine olive oil, balsamic vinegar, fennel seed, salt, and pepper in a screw-top jar.
Cover and shake well.
Just before serving, drizzle dressing over salad and toss lightly to coat.