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