Caesar Salad With Fennel and Red Pepper

Recipe Ingredients

1		Romaine lettuce - leaves torn
2		Fennel bulbs - thinly sliced (small)
1		Red bell pepper - seeded, deveined and thinly sliced
3/4 cup	177ml	Walnuts - toasted, coarsely
		Chopped
2 tablespoons	30ml	Fresh lemon juice
2		Garlic - minced
4		Anchovy fillets - rinsed, dried, minced
1		Egg - slightly beaten
1/2 cup	118ml	Olive oil
1/2 teaspoon	2.5ml	Black pepper - freshly ground
1/3 cup	48g / 1.7oz	Parmesan cheese - grated

Recipe 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.

Source:
"Season to Taste," by Jeanette Ferrary and Louise Fiszer

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