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Italian Vegetable Salad with Creamy Garlic Dressing
- 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
Directions:View on Epicurious
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