Name: Italian Vegetable Salad with Creamy Garlic Dressing
Cook time: 25 minutes
Total time: 25 minutes
Yield: Makes 8 servings
Ingredients: 2 medium fennel bulbs; 1/4 head cauliflower, broken into large florets; 1/2 pound 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

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Italian Vegetable Salad with Creamy Garlic DressingRoland Bello

Consider this a reintroduction to some old standbys, because cauliflower, asparagus, and fennel taste utterly new with a mellow garlicky dressing. Food editor Kay Chun, who developed the recipe, prefers to use vegetable oil for its light, neutral flavor, which allows the garlic and the deep savor of anchovies to shine. Tossing the salad right before serving ensures that it retains its crunch.

Cooks' notes:

•The egg yolks in the dressing are not cooked. For a quicker, egg-safe dressing, use 2/3 cup mayonnaise in place of the yolks and oil.
•Vegetables and dressing can be prepared 3 hours ahead and chilled separately (vegetables in sealable bags lined with damp paper towels).

Recipe notes

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