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       Title: Caesar Salad with Fennel and Red Pepper
  Categories: Salads, Ceideburg 2
       Yield: 6 servings
  
       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.
  
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