Caesar Salad With Fennel And Red Pepper

Serving Size : 6
Ingredients

for prepare Caesar Salad With Fennel And Red Pepper

:

Amount	Measure	Ingredient - Preparation Method
1	head	romaine lettuce - leaves torn
2	small	fennel bulbs - thinly sliced
1		red bell pepper - seeded, deveined
and thinly sliced caesar salad with fennel and red pepper
3/4	cup	walnuts - toasted, coarsely
chopped caesar salad with fennel and red pepper
2	tablespoons	fresh lemon juice
2	cloves	garlic - minced
4		anchovy fillets - rinsed, dried,
minced caesar salad with fennel and red pepper
1		egg - slightly beaten
1/2	cup	olive oil
1/2	teaspoon	black pepper - freshly ground
1/3	cup	parmesan cheese - grated

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.

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