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60+ Minutes |
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Cooked by: Chef / Last Modified: 7/24/2008 / Number of Servings: 6 |
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Directions: 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.
| Ingredients:
2 sliced white & lt green part leeks
1/8 nutmeg
1 small Head romaine lettuce
1 1/2 large sliced 3/8 in carrot
1 stock finely chopped celery
1/8 white pepper
2 small Fennel bulbs, thinly sliced
1 1/2 large sliced 3/8 in potatoes
1 medium chopped onion
151/193 Pound(s) parmesan cheese
1 Red bell pepper, seeded
163/2500 Pound(s) butter
1 Pound(s) minced garlic
2 white wine
3/4 Cup(s) Chopped toasted walnuts
40 Ounce(s) chicken broth
2 Bunch(s) minced parsley
2 Tablespoon(s) Fresh lemon juice
1/2 minced thyme
1 large can itilian chopped tomato
2 sherry
2 Cloves garlic, minced
1 bay leaves
1 Ounce(s) tomato paste
4 Anchovy fillets, rinsed
2 cream
1 Cup(s) water
1 crumbled gorgonzola cheese
1 Egg, slightly beaten
137/4377 Quart(s) lemon juice
1/12 Ounce(s) salt
1/2 Cup(s) Olive oil
1/8 cayenne pepper
1/12 Ounce(s) oregano
1/2 Teaspoon(s) Freshly ground black pepper
1/12 Ounce(s) baby corn
1/3 Cup(s) Grated Parmesan cheese
1 julienne cut red pepper
1/12 Ounce(s) basil leaves |
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