We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country.
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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