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.