There are so many varieties of bell peppers, from traditional large bells to baby bells to spicy bells. Here’s a recipe that uses the tried & true sweet bells. This is a good recipe for those who’ve never tried fennel.
Now go to taste on the dressing. Add a little more of any ingredient if your bell peppers and fennel bulb are real large.
BELL PEPPER AND FENNEL SLAW
3 tablespoons freshly squeezed lemon juice
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
Salt and freshly ground black pepper
1 large head fennel (about 1-1/2 pounds)
3 red, yellow, and/or orange bell peppers, stemmed, seeded, and slivered lengthwise
In a small bowl, whisk lemon juice, olive oil, mustard, and honey to blend. Add salt and pepper to taste.
Trim stalks from fennel; chop enough feathery green fronds to make 2 tbsp. and reserve. Cut heads in half lengthwise, then shave into paper-thin strips or cut into thin slivers.
In a bowl, combine fennel and bell peppers. Drizzle with dressing and mix gently to coat; cover and chill at least 1 hour and up to 1 day. Just before serving, sprinkle with reserved fennel fronds.