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.