Ingredients
- 2 medium fennel bulbs
- 1/4 head cauliflower, broken into large florets
- 1/2 lb 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
Description
Consider This A Reintroduction To Some Old Standbys, Because Cauliflower, Asparagus, And Fennel Taste Utterly New With A Mellow Garlicky Dressing.
Gourmet Magazine
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