Ingredients
2 medium fennel bulbs
1/4 head cauliflower, broken into large florets
1/2 pound asparagus, trimmed
1/2 lb. zucchini, sliced thin
2/3 cup mayonnaise
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
Preparation
Trim fennel (reserving fronds) and remove tough outer layer. Thinly slice fennel crosswise and cauliflower lengthwise (1/8 inch). Slice asparagus and zucchini on a diagonal (1/8 inch). Combine vegetables in a large bowl.
Thoroughly mix mayonnaise, anchovies, mustard, lemon juice, and 1/4 teaspoon each of salt and pepper in a blender.
Toss vegetables with enough dressing to coat. Season with salt. Sprinkle with fennel fronds.
