Italian Vegetable Salad with Creamy Garlic Dressing
A fresh and elegant Italian salad featuring thinly sliced fennel, cauliflower, and asparagus, dressed with a rich homemade garlic and anchovy dressing. Perfect as a sophisticated starter or side dish.
Ingredients
- •2 whole medium fennel bulbs
- •¼ head cauliflower
- •½ pound asparagus
- •3 whole large egg yolks
- •1 clove garlic
- •2 fillets anchovy fillets
- •1 teaspoon Dijon mustard
- •1⅓ tablespoon fresh lemon juice
- •½ cup vegetable oil
Cooking Instructions
- 1.
Trim fennel (reserving fronds) and remove tough outer layer. Thinly slice fennel crosswise and cauliflower lengthwise (1/8 inch). Slice asparagus on a diagonal (1/8 inch). Combine vegetables in a large bowl.
15 min
- 2.
Purée yolks, garlic, anchovies, mustard, lemon juice, and 1/4 teaspoon each of salt and pepper in a blender. With motor running, add oil in a slow stream, blending until dressing is thick and emulsified.
10 min
- 3.
Toss vegetables with enough dressing to coat. Season with salt. Sprinkle with fennel fronds.
5 min
- 4.
Fontaleoni Vernaccia di San Gimignano '07
