Ingredients
- 4 anchovy fillets
- 2 garlic (cloves)
- 1 head romaine lettuce
- 1 egg (slightly beaten)
- 1/2 c olive oil
- 3/4 c coarsely (chopped toasted)
- 2 tb lemon juice (fresh)
- 3/8 c parmesan cheese (grated)
- 1/2 ts black pepper (freshly ground)
- 2 slices fennel bulbs
- 1 slice bell pepper (red)
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.
