Ingredients
- 4 anchovy fillets
- 2 garlic (cloves)
- 1 head romaine lettuce
- 1 egg (slightly beaten)
- 120 ml olive oil
- 90 gr coarsely (chopped toasted)
- 30 ml lemon juice (fresh)
- 28 gr parmesan cheese (grated)
- 1 gr 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.
