Clean the fennel and trim all the woody and hard parts. Slice the heart of the fennel paper-thin. Set aside the feathery green parts of the fennel.

Cut the peppers into halves; remove seeds. Rinse the pepper halves and cut them into thin strips.

Peel the carrots and rinse the zucchini and celery [keep the young celery leaves]. Slice these vegetables either paper-thin or in thin strips [julienne].

Mix all the ingredients in a large bowl. Add the celery leaves and the feathery fennel tops.

For the dressing, in a small bowl, whisk the olive oil, white wine vinegar, salt and pepper. Drizzle the dressing over the salad and serve immediately. Serves 4.

Important! Use aromatic extra virgin olive oil and vigorously whisk the vinegar and the seasonings. You can increase the amount of vinegar or enhance the flavor with lemon juice to taste.