Recipe for Caesar Salad with Fennel and Red Pepper

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Yield:

6 Servings

Ingredients:

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

Instructions:

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.

Makes 6 servings.

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