Caesar Salad with Fennel and Red Peppers
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Ingredients
| 1 | sm. head romaine lettuce, leaves torn into bite-sized pieces | | 2 | sm. fennel bulbs, thinly sliced | | 1 | red bell pepper, seeded, deveined and thinly sliced | | 3/4 cup | coarsely chopped toasted walnuts | | 2 tbsp. | fresh lemon juice | | 2 cloves | garlic, minced | | 4 | anchovy fillets, rinsed, dried and minced | | 1 | egg, slightly beaten | | 1/2 cup | olive oil | | 1/2 tsp. | freshly ground black pepper | | 1/3 cup | grated Parmesan cheese |
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Instructions
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.
Author's Comments
Nuts add a crouton-like crunch and 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).
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