Caesar salad with fennel & red pepper

6 Servings

Ingredients

Quantity Ingredient
1 small Head romaine lettuce, leaves torn into bite-size pieces
2 smalls Fennel bulbs, thinly sliced
1 Red bell pepper, seeded, deveined and thinly sliced
¾ cup Coarsely chopped toasted walnuts
2 tablespoons Fresh lemon juice
2 Cloves garlic, minced
4 Anchovy fillets, rinsed, dried, minced
1 Egg slightly beaten
½ cup Olive oil
½ teaspoon Freshly ground black pepper
⅓ cup Grated Parmesan cheese

Directions

Nuts add a crouton-like crunch an crisp vegetables add extra flavor to this unique yet straightforward version from "Season to Taste," by Jeanette Ferrary and Louise Fiszer (Simon and Schuster, 1988). In a large salad bowl, combine lettuce, fennel, red pepper and walnuts. In a small bowl, mix remaining ingredients until well blended. Pour over salad and toss well.

Makes 6 servings. Posted by Stephen Ceideburg; February 14 1991.

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