Caesar Salad with Fennel and Red Pepper Recipe

Free Recipe Caesar Salad with Fennel and Red Pepper

Recipe Type: S Recipes

Recipe Preparation:

Cooking Ingredients for Caesar Salad with Fennel and Red Pepper Recipe

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

Caesar Salad with Fennel and Red Pepper Preparation

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.

Cooking Temperature:

Recipe Serves: 6

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