Caesar Salad With Fennel And Red Pepper Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 small: Head romaine lettuce, leaves torn into bite-size pieces
2 small: 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, minced
1: Egg slightly beaten,
1/2 cup: Olive oil,
1/2 tsp: Freshly ground black pepper,
1/3 cup: Grated Parmesan cheese,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp