Fennel and Red Pepper Salad.

Recipes for Health - Fennel and Red Pepper Salad - NYTimes.com:
the longer the vegetables marinate, the tastier the salad is.

For the salad:
1 pound trimmed fennel bulbs, quartered and cut into very thin crosswise slices
1 large red bell pepper, seeded and cut in thin 2-inch slices
1 to 2 tablespoons minced parsley
1 tablespoon minced chives
1 ounce shaved Parmesan

For the dressing:
2 tablespoons fresh lemon juice
1 tablespoon sherry vinegar or champagne vinegar
1 small garlic clove, very finely minced or puréed
Salt and freshly ground pepper
1/4 cup extra virgin olive oil

Combine the salad ingredients in a large bowl. Whisk together the lemon juice, vinegar, garlic, salt, pepper and olive oil. Toss with the salad and serve.
Serves six.
Advance preparation: This is a great keeper. The vegetables marinate in the dressing, and they don’t get soggy, just saturated and extremely tasty.
Nutritional information per serving: 137 calories;
11 grams fat; 2 grams saturated fat; 4 milligrams cholesterol; 8 grams carbohydrates; 3 grams dietary fiber; 128 milligrams sodium (does not include salt added during cooking); 3 grams protein
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