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1
Wash the vegetables in a large bowl of cold water and blot dry.
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2
Trim the fennel of any stringy layers, and slice thinly crosswise.
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3
Peel the outer leaves of the artichokes to reveal the pale green hearts, and slice into thin wedges.
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4
Peel the carrots and slice lengthwise.
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5
Cut the cauliflower into thin slices, or break it up into small florets.
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6
Separate the leaves of the Belgian endive and radicchio or Treviso.
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7
Snap off and discard the tough bottom ends of the asparagus and slice the spears into quarters lengthwise.
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8
Cut the turnips and radishes into quarters, leaving the tops attached, or leave whole if they are small.
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9
Clean the spring onions and slice in half lengthwise.
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10
Sprinkle everything lightly with sea salt and arrange the vegetables on a platter, tossing them together to create a colorful display.
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11
Scatter the fava beans over the top.
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12
Rinse and fillet the anchovies.
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13
In a mortar, pound the garlic to a paste with a little salt and pepper.
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14
Add the anchovies and pound until roughly mashed.
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15
Warm the olive oil and butter over medium-low heat.
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16
Add half the anchovy mixture, the red wine vinegar, and lemon zest, and gently simmer for 2 minutes.
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17
Stir in the remaining anchovy mixture, taste for salt and pepper, and transfer the sauce to a warmed bowl or individual ramekins.
