6 large fennel bulbshalved, cored and thinly sliced lengthwise
2 medium red bell peppers, very thinly sliced lengthwise
1 medium green bell pepper, very thinly sliced lengthwise
How to Make It
In a small dry skillet, toast the caraway seeds over moderate heat until fragrant, about 2 minutes. Let cool, then coarsely grind.
In a small bowl, mix the lemon juice with the sugar and a large pinch of salt. In a large bowl, toss the fennel with the peppers, then with the lemon juice mixture and the ground caraway. Season with salt and pepper and serve.
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