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Categories:
head romaine lettuce fennel bulbs red bell pepper walnuts lemon juice garlic anchovy egg olive oil freshly ground black pepper Parmesan cheese
Viewed: 39 - Published at: 5 years agoIngredients
- 1 sm. head romaine lettuce, leaves torn into bite-sized pieces
- 2 sm. fennel bulbs, thinly sliced
- 1 red bell pepper, seeded, deveined and thinly sliced
- 3/4 cup coarsely chopped toasted walnuts
- 2 tbsp. fresh lemon juice
- 2 cloves garlic, minced
- 4 anchovy fillets, rinsed, dried and minced
- 1 egg, slightly beaten
- 1/2 cup olive oil
- 1/2 tsp. freshly ground black pepper
- 1/3 cup grated Parmesan cheese
Method
- 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.
