Caesar Salad With Fennel & Red Pepper Recipe
Recipe Ingredients
1 small head romaine lettuce, leaves torn i, nto bite-size piec
2 small fennel bulbs, thinly sliced
1 red bell pepper, seeded, deveined a, nd thinly slice
3/4 cup coarsely chopped toasted walnuts
2 tbsp fresh lemon juice
2 cloves garlic, minced
4 anchovy fillets, rinsed, dried, min, ced
1 egg slightly beaten
1/2 cup olive oil
1/2 tsp freshly ground black pepper
1/3 cup grated parmesan cheese
Recipe Preparation
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.
Servings: 6
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