Caesar Salad With Fennel And Red Pepper

Ingredients

1 head romaine lettuce
2 slices fennel bulbs
1 slice bell pepper
90 gr coarsely
30 ml lemon juice
2 garlic
4 anchovy fillets
1 egg
120 ml olive oil
1 gr black pepper
28 gr parmesan cheese

Instructions

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.