Caesar Salad With Fennel And Red Pepper Recipe

Step 1

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.

Things You'll Need

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

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