Name: Italian Crudité Salad
Yield: Serves 8
Cuisine: Italian
Ingredients: 1 head cauliflower; 1 head broccoli; 1 bunch asparagus; 40 g anchovy fillets; 6 courgettes; 1 egg; 3 fennel bulbs; black pepper to taste; Juice and zest of 1 lemon; ⅔ cup extra virgin olive oil; 2 tsp crushed garlic; 1 bunch radishes

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

About

I am very proud of this salad. I love crudités but I love them particularly when they are coated in sauce without having to be embarrassed about obsessively dipping and dripping to coat them! In this salad, they are essentially raw but scantily clad.

Ingredients

1 head broccoli
1 head cauliflower
3 fennel bulbs

Method

Thoroughly wash all the vegetables, particularly the courgettes, which tend to have fine sand clinging to them.

Slice the broccoli and cauliflower florets as finely as possible with a sharp paring knife so that you have slices that retain their flower shape. Slice the fennel into the finest slices you can manage.

Slice the radishes too, trying again to show off their beautiful c