Wash Thoroughly and cut the vegetables into equal portions and keep aside. Finely cut the violet cabbage.
Soak the lettuce in chilled water for few minutes and shred them roughly with your fingers.
Gently mix all in a big bowl with a spoon.
This can be refrigerated for better taste.
For Dressing:
In a small bowl, add lemon juice, olive oil , pepper powder, finely chopped fennel leaves and salt. whisk well using a fork.
How to serve:
Arrange veggies in a plate. pour the dressing just before you serve.
