Ingredients

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

Description

Consider This A Reintroduction To Some Old Standbys, Because Cauliflower, Asparagus, And Fennel Taste Utterly New With A Mellow Garlicky...

View Full Recipe