| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Ceideburg 2, Salads | 6 | Servings | |
INGREDIENTS
| 1 | Head romaine lettuce | |
| leaves torn into | ||
| bite-size | ||
| pieces | ||
| 2 | Fennel bulbs, thinly sliced | |
| 1 | Red bell pepper, seeded | |
| deveined and thinly | ||
| sliced | ||
| 3/4 | c | Coarsely chopped toasted |
| walnuts | ||
| 2 | T | Fresh lemon juice |
| 2 | Cloves garlic, minced | |
| 4 | Anchovy fillets, rinsed | |
| dried minced | ||
| 1 | Egg slightly beaten | |
| 1/2 | c | Olive oil |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 268
Calories From Fat: 183
Total Fat: 20.7g
Cholesterol: 38.2mg
Sodium: 202.5mg
Potassium: 96.5mg
Carbohydrates: 16.8g
Fiber: <1g
Sugar: 9.7g
Protein: 4.3g