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Receta Caesar Salad With Fennel And Red Pepper
by Global Cookbook

Caesar Salad With Fennel And Red Pepper
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  Raciónes: 6

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

  1. 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.
  2. Makes 6 servings.