1 small Head romaine lettuce, leaves torn into bite-size pieces
2 small Fennel bulbs, thinly sliced
1 Red bell pepper, seeded, deveined and thinly sliced
3/4 cup Coarsely chopped toasted walnuts
2 tbsp Fresh lemon juice
2 Cloves garlic, minced
4 Anchovy fillets, rinsed, dried, minced
1 Egg slightly beaten
1/2 cup Olive oil
1/2 tsp Freshly ground black pepper
1/3 cup Grated Parmesan cheese
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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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