Caesar Salad with Fennel & Red Pepper
Yield
6 servingsPrep
30 minCook
0 minReady
30 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small head |
romaine lettuce
leaves torn into bite-size pieces |
*
|
| 2 | small |
fennel bulb
thinly sliced |
*
|
| 1 | each |
sweet red bell peppers
seeded, deveined and thinly |
|
| ¾ | cup |
walnuts
coarsely chopped, toasted |
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 4 | each |
anchovy fillets
rinsed, dried, minced |
*
|
| 1 | each |
eggs
slightly beaten |
|
| ½ | cup |
olive oil
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| ⅓ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small head |
romaine lettuce
leaves torn into bite-size pieces |
*
|
| 2 | small |
fennel bulb
thinly sliced |
*
|
| 1 | each |
sweet red bell peppers
seeded, deveined and thinly |
|
| 177 | ml |
walnuts
coarsely chopped, toasted |
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 4 | each |
anchovy fillets
rinsed, dried, minced |
*
|
| 1 | each |
eggs
slightly beaten |
|
| 118 | ml |
olive oil
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 79 | ml |
Parmesan cheese
grated |
|
Directions
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.
