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.