Title: Caesar Salad with Fennel and Red Pepper
Categories: Salad Ceideburg
Yield: 6 Servings

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

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.

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