Name: Caesar Salad with Fennel and Red Pepper
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

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J.C. Ryle

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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