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Ingredientes
- 1 sm Head romaine lettuce, leaves torn into bite-size pcs
- 2 sm Fennel bulbs, thinly sliced
- 1 x Red bell pepper, seeded, deveined and thinly sliced
- 3/4 c. Coarsely minced toasted walnuts
- 2 Tbsp. Fresh lemon juice
- 2 x Cloves garlic, chopped
- 4 x Anchovy fillets, rinsed, dry, chopped
- 1 x Egg slightly beaten
- 1/2 c. Extra virgin olive oil
- 1/2 tsp Freshly grnd black pepper
- 1/3 c. Grated Parmesan cheese
Direcciones
- Nuts add in a crouton-like crunch an crisp vegetables add in 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 till well blended. Pour over salad and toss well.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 6 servings | |
| Calories 264 | |
| Calories from Fat 217 | 82% |
| Total Fat 24.82g | 31% |
| Saturated Fat 4.09g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 127mg | 5% |
| Potassium 358mg | 10% |
| Total Carbs 7.54g | 2% |
| Dietary Fiber 2.9g | 10% |
| Sugars 1.25g | 1% |
| Protein 5.18g | 8% |
