- 2 teaspoons fennel seeds
- 3 tablespoons white-wine vinegar
- 1/2 cup extra-virgin olive oil
- 12 scallions, white and pale green parts quartered lengthwise
- 2 orange or red bell peppers, cut into 1/4-inch-wide strips
- 2 yellow bell peppers, cut into 1/4-inch-wide strips
- 3 celery ribs, cut into 1/4-inch-wide strips about 4 inches long
- 1 medium jicama (about 3/4 pound), peeled and cut into 1/4-inch-wide strips about 4 inches long
- 12 large loose-leafed lettuce leaves, rinsed, drained well, and thick rib cut out to facilitate rolling
- In a small dry heavy skillet toast fennel seeds over moderate heat, shaking skillet occasionally, until fragrant, about 3 minutes.
- In a blender blend seeds, vinegar, oil, and salt and pepper to taste until emulsified.
- In a large glass baking dish combine fennel marinade and all vegetables except lettuce leaves and marinate, covered and chilled, overnight.
- Divide vegetables among lettuce leaves, letting excess marinade drip off, and roll up leaves to enclose vegetables. (Use wooden picks to secure lettuce cones if necessary.)