Yield: 6 Servings
Measure | Ingredient |
---|---|
1 small | Head romaine lettuce, leaves torn into bite-size pieces |
2 smalls | Fennel bulbs, thinly sliced |
1 \N | Red bell pepper, seeded, deveined and thinly sliced |
¾ cup | Coarsely chopped toasted walnuts |
2 tablespoons | Fresh lemon juice |
2 \N | Cloves garlic, minced |
4 \N | Anchovy fillets, rinsed, dried, minced |
1 \N | Egg slightly beaten |
½ cup | Olive oil |
½ teaspoon | Freshly ground black pepper |
⅓ cup | Grated Parmesan cheese |
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.