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6 servings
suggest servings
| 1 | small head | romaine lettuce | leaves torn into bite-size pieces |
| 2 | small | fennel bulbs | thinly sliced |
| 1 | each | sweet red bell pepper | seeded, deveined and thinly |
| 3/4 | 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 | egg | slightly beaten |
| 1/2 | cup | olive oil | |
| 1/2 | teaspoon | black pepper | freshly ground |
| 1/3 | cup | parmesan, parmigiano-reggiano cheese, grated | grated |
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.
| % Daily Value* | |
| Total Fat 30.0g | 46% |
| Saturated Fat 4.0g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 97mg | 4% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 2.0g | 6% |
| Sugars 1.0g | |
| Protein 7.0g | 14% |
| Vitamin A | 14% | Vitamin C | 48% | |
| Calcium | 8% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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