In a saucepan, bring 2 quarts of water to a boil. Add snow peas. Cook, uncovered, 1 to 2 minutes or until snow peas are bright green and crisp tender. Drain snow peas; rinse under cold water.
In a bowl toss together snow peas, fennel, and Bibb lettuce. Cover tightly; refrigerate until ready to serve. To serve, toss salad with Red Wine-Fennel Vinaigrette until leaves are slightly coated. Makes 6 side dish servings. Makes 6 side dish servings.
Red Wine-Fennel Vinaigrette
In a screw-top jar, combine olive oil, red wine vinegar, fennel fronds, sugar, anise seed, freshly ground black pepper, and salt. Cover and shake well. Refrigerate. Shake before serving.