Cooking Index - Cooking Recipes & IdeasCaesar Salad With Fennel and Red Pepper Recipe - Cooking Index

Caesar Salad With Fennel and Red Pepper

Type: Cheese, Eggs
Courses: Salads
Serves: 6 people

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 177mlWalnuts - toasted, coarsely
  Chopped
2 tablespoons 30mlFresh lemon juice
2   Garlic - minced
4   Anchovy fillets - rinsed, dried, minced
1   Egg - slightly beaten
1/2 cup 118mlOlive oil
1/2 teaspoon 2.5mlBlack pepper - freshly ground
1/3 cup 48g / 1.7ozParmesan 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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