Caesar Salad with Fennel & Red Pepper

This Caesar salad keeps the classic dressing but shakes up the bowl. Thinly sliced fennel adds a crisp, anise-like bite, red bell pepper brings sweetness and color, and toasted walnuts stand in for croutons with a nuttier crunch.

The dressing is traditional: minced anchovies, raw garlic, lemon juice, a slightly beaten egg, olive oil, black pepper, and grated Parmesan all whisked together in a small bowl. The anchovies dissolve into the dressing and provide that deep, salty umami backbone that makes a Caesar a Caesar.

The raw egg gives the dressing its creamy body and helps it cling to the romaine leaves instead of sliding to the bottom of the bowl. Combined with the olive oil, it emulsifies into a rich coating that’s lighter than a mayo-based dressing.

Pro Tips

• Slice the fennel as thin as possible, ideally on a mandoline. Thick fennel pieces are too crunchy and dominate the texture
• Rinse the anchovy fillets and pat dry before mincing. This removes excess salt without losing flavor
• Toast the walnuts in a dry skillet until fragrant. Raw walnuts taste flat and slightly bitter by comparison
• Toss the salad just before serving. The acid in the dressing wilts the romaine quickly

Variations

• Add shaved fennel fronds as a garnish for an herby, anise-forward finish
• Use pecans or pine nuts instead of walnuts
• Swap red bell pepper for roasted red pepper for a smoker, softer texture