Summary

Ingredients

• 2 pointed peppers, red
• 1 tuber fennel
• 2 tablespoon white wine vinegar
• 4 tablespoon olive oil, cold pressed
• some salt and pepper, freshly ground
• sugar
• 1 tablespoon sour cream, to taste

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Instructions

1. Wash the pointed peppers, quarter them, remove the seeds and cut into very thin slices. Clean and quarter the fennel, cut out the stalk and cut into wafer-thin slices. Be sure to keep the fennel green.
2. Mix the paprika and fennel, make a marinade from salt, pepper, sugar, vinegar and oil. Mix with the salad ingredients and let it steep. Before serving, mix with the sour cream and sprinkle with the fennel greens.