Caesar Salad With Fennel And Red Pepper

Servings: 6
Ingredients:

1 sm Head romaine lettuce,
-leaves torn into bite-size
-pieces
2 sm Fennel bulbs, thinly sliced
1    Red bell pepper, seeded,
-deveined and thinly sliced
3/4 c  Coarsely chopped toasted
-walnuts
2 tb Fresh lemon juice
2    Cloves garlic, minced
4    Anchovy fillets, rinsed,
-dried, minced
1    Egg slightly beaten
1/2 c  Olive oil
1/2 ts Freshly ground black pepper
1/3 c  Grated Parmesan cheese

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.