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| RECIPE FOR CAESAR SALAD WITH FENNEL & RED PEPPER |
Title: Caesar Salad With Fennel & Red Pepper
Serves: 6
Ingredients:
| 1.00 | sm | Head romaine lettuce, | | | -leaves torn into bite-size | | | -pieces | | 2.00 | sm | Fennel bulbs, thinly sliced | | 1.00 | | Red bell pepper, seeded, | | | -deveined and thinly sliced | | 0.75 | c | Coarsely chopped toasted | | | -walnuts | | 2.00 | tb | Fresh lemon juice | | 2.00 | | Cloves garlic, minced | | 4.00 | | Anchovy fillets, rinsed, | | | -dried, minced | | 1.00 | | Egg slightly beaten | | 0.50 | c | Olive oil | | 0.50 | ts | Freshly ground black pepper | | 0.33 | c | Grated Parmesan cheese |
Instructions:
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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