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1
Preheat the oven to 250 degrees.
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2
Chop off the top three inches of the celery head, saving the bits for a another use (such as stock). Cut the head of celery lengthwise in quarters, then again into eighths. The celery stalks will stay together at the root end. Reserve 2 T of the tender, inner leaves for the dressing.
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3
Chop the stalks off the fennel bulbs, and cut the fennel into eighths, following the same technique you used for the celery. Reserve 2 T of the tender fennel leaves for the dressing.
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4
Cut the dark green tops off of the scallions, leaving the white and pale green parts. Cut the scallions in half lengthwise, leaving the root end intact.
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5
Lay a 2-3' long piece of parchment paper on a sheet tray. Arrange the vegetables on the sheet tray, then drizzle with olive oil.
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6
Fold the parchment paper over the vegetables and fold the sides, making a neat package. Bake the vegetables for 1 1/2 hours, until tender.
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7
For the dressing, combine the lemon juice and salt in a small bowl and swirl until it dissolves. Add the anchovies and whisk in the olive oil. Finally, stir in the chopped herbs.
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8
Once the vegetables are cooked to your liking, arrange them on a large platter and pour the vinaigrette over the top.
