Caesar Salad With Fennel And Red Pepper Recipe

• 1 sm Head romaine lettuce, leaves torn into bite-size pcs
• 2 sm Fennel bulbs, thinly sliced
• 1 x Red bell pepper, seeded, deveined and thinly sliced
• 3/4 c. Coarsely minced toasted walnuts
• 2 Tbsp. Fresh lemon juice
• 2 x Cloves garlic, chopped
• 4 x Anchovy fillets, rinsed, dry, chopped
• 1 x Egg slightly beaten
• 1/2 c. Extra virgin olive oil
• 1/2 tsp Freshly grnd black pepper
• 1/3 c. Grated Parmesan cheese

1. Nuts add in a crouton-like crunch an crisp vegetables add in extra flavor to this unique yet straightforward version from "Season to Taste," by Jeanette Ferrary and Louise Fiszer (Simon and Schuster, 1988).
2. In a large salad bowl, combine lettuce, fennel, red pepper and walnuts.
3. In a small bowl, mix remaining ingredients till well blended.
4. Pour over salad and toss well.
5. Makes 6 servings.

romaine lettuce, fennel bulbs, red bell pepper, walnuts, lemon juice, garlic, anchovy fillets, egg, extra virgin olive oil, freshly grnd black pepper, parmesan cheese

Taken from cookeatshare.com/recipes/caesar-salad-with-fennel-and-red-pepper-97114 (may not work)