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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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