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Caesar Salad with Fennel and Red Pepper

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  • 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.