For the most aromatic results, chop the fragrant, dark green fronds attached to the fennel bulb and toss them in the salad along with the other ingredients.
Put all ingredients into a large bowl, toss together gently and serve.
Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.
Different vegetables have different cooking times – cook each type separately and then combine.
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