1 small head romaine lettuce, leaves torn i, nto bite-size piec
2 small fennel bulbs, thinly sliced
1 red bell pepper, seeded, deveined a, nd thinly slice
3/4 cup coarsely chopped toasted walnuts
2 tbsp fresh lemon juice
2 cloves garlic, minced
4 anchovy fillets, rinsed, dried, min, ced
1 egg slightly beaten
1/2 cup olive oil
1/2 tsp freshly ground black pepper
1/3 cup grated parmesan cheese
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. Posted by Stephen Ceideburg; February 14 1991.
Servings: 6 servings
Caesar Salad With Fennel & Red Pepper Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
It is quite feasible to trace the history of recipes far back into the distant past, in truth as far back into history as the Egyptians, and possibly even further. However, mostly, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to food historians is a series of ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. As we move into Roman times around 25BC a roman called Apicius created a few documents which described recipes enjoyed by the Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. Aspicius tells us how the ancient chefs used many different herbs and spices, including some that we all recognise like thyme, mint and dill. Moving on, we find a couple of interesting cookery books from the 1300s - a book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these are unconnected to the indian curry that appears on menues today, but rather accounts of the types of meals on the tables of the nobility of the period. Later, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from Arab cooking, including spices such as coriander, parsley, and rosemary. These new herbs and spices prompted an eruption in books on cookery, some of which still exist in private libraries. The revolution that is television gave us celebrity chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes like those on our web site. |
We hope you enjoy this Caesar Salad With Fennel & Red Pepper recipe.
