Caesar Salad With Fennel and Red Pepper | Recipe Finder

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6servings

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Nutrition Info . . .

Nutrients	Proteins, Lipids, Cellulose
Vitamins	A, B₁, B₂, B₃, B₉, B₁₂, C
Minerals	Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

1 Romaine lettuce - leaves torn
2 Fennel bulbs - thinly sliced (small)
1 Red bell pepper - seeded, deveined and thinly sliced
3/4 cup 177ml Walnuts - toasted, coarsely
2 tablespoons 30ml Fresh lemon juice
2 Garlic - minced
4 Anchovy fillets - rinsed, dried, minced
1 Egg - slightly beaten
1/2 cup 118ml Olive oil
1/2 teaspoon 2 1/2ml Black pepper - freshly ground
1/3 cup 48g / 1.7oz Parmesan cheese - grated

Instructions Jump to Ingredients ↑

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.

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