FENNEL, CAULI & ASP SALAD w/CRMY GARLIC VIN.

By BobD

Ingredients

• 8 SERVINGS
• ITALIAN VEGETABLE SALAD WITH CREAMY GARLIC DRESSING
• Tossing the salad right before serving ensures that it retains its crunch.
• 2 medium fennel bulbs
• 1/4 head cauliflower, broken into large florets
• 1/2 lb asparagus, trimmed
• 3 large egg yolks
• 1 garlic clove, grated (use a Microplane)
• 2 flat anchovy fillets in oil, chopped
• 1 teaspoon Dijon mustard
• 1 tablespoon plus 1 teaspoon fresh lemon juice
• 1/2 cup vegetable oil

Preparation

Step 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.

Puree yolks, garlic, anchovies, mustard, lemon juice, and 1/4 tsp each of salt and pepper in a blender.

With motor running, add oil in a slow stream, blending until dressing is thick and emulsified.

Toss vegetables with enough dressing to coat. Season with salt. Sprinkle with fennel fronds.

COOKS NOTES:

Vegetables and dressing can be prepared 3 hours ahead and chilled separately (vegetables in sealable bags lined with damp paper towels).