| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Salads, Ceideburg 2 | 6 | Servings | |
INGREDIENTS
| 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 |
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. Posted by Stephen Ceideburg; February 14 1991. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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