Recipe - Caesar Salad With Fennel And Red Pepper

1 small Head romaine lettuce,
leaves torn into bitesize
pieces
2 small Fennel bulbs, thinly cut or sliced up
1 Red bell pepper, seeded,
deveined and thinly cut or sliced up
Three fourths cup Coarsely chopped toasted
walnuts
2 tablespoon Fresh lemon juice
2 Cloves garlic, minced
4 Anchovy fillets, rinsed,
dried, minced
1 Egg slightly beaten
One half cup Olive oil
One half teaspoon Freshly ground black pepper
1/3 cup Grated Parmesan cheese

Nuts add a croutonlike 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