Italian Vegetable Salad With Creamy Garlic Dressing

1. 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.

2. 2

   Puree 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.

3. 3

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

* Per serving · 4 servings · Values may vary.

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