Caesar Salad with Fennel and Red Pepper
| Yield: | 6 Servings |
| Categories: | Salads |
| 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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