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Caesar Salad With Fennel & Red Pepper

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      Title: CAESAR SALAD WITH FENNEL & RED PEPPER
 Categories: Salads, Ceideburg 2
      Yield: 6 Servings
 
      1 sm Head romaine lettuce,
           -leaves torn into bite-size
           -pieces
      2 sm Fennel bulbs, thinly sliced
      1    Red bell pepper, seeded,
           -deveined and thinly sliced
    3/4 c  Coarsely chopped toasted
           -walnuts
      2 tb Fresh lemon juice
      2    Cloves garlic, minced
      4    Anchovy fillets, rinsed,
           -dried, minced
      1    Egg slightly beaten
    1/2 c  Olive oil
    1/2 ts Freshly ground black pepper
    1/3 c  Grated Parmesan cheese
 
  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.
 
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