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Foodgeek: |
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Servings: |
6 servings |
Prep. Time: |
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Ingredients: |
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1 sm. head romaine lettuce, leaves torn into bite-sized pieces
2 sm. 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 and 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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Directions:
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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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Nuts add a crouton-like crunch and 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).
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