Italian Vegetable Salad with Creamy Garlic Dressing

Name: Italian Vegetable Salad with Creamy Garlic Dressing
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 2 fillets flat anchovy fillets in oil, chopped; 227 grams asparagus, trimmed; 0 heads cauliflower, broken into large florets; 1 teaspoon Dijon mustard; 3 larges egg yolks; 2 mediums fennel bulbs; 1 garlic clove, grated (use a Microplane); 1 Tbsp fresh lemon juice; 118 milliliters vegetable oil

You can never have too many side dish recipes, so give Italian Vegetable Salad with Creamy Garlic Dressing a try. This recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains around 3g of protein, 16g of fat, and a total of 170 calories. This recipe serves 8. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. A mixture of fennel bulbs, dijon mustard, cauliflower, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Trim fennel (reserving fronds) and remove tough outer layer. Thinly slice fennel crosswise and cauliflower lengthwise (1/8 inch). Slice asparagus on a diagonal (1/8 inch).

Ingredients you will need

Cauliflower

Asparagus

Fennel

Combine vegetables in a large bowl.

Ingredients you will need

Vegetable

Equipment you will use

Bowl

Purée yolks, garlic, anchovies, mustard, lemon juice, and 1/4 teaspoon each of salt and pepper in a blender. With motor running, add oil in a slow stream, blending until dressing is thick and emulsified.

Ingredients you will need

Salt And Pepper

Lemon Juice

Anchovies

Mustard

Garlic

Egg Yolk

Cooking Oil

Equipment you will use

Blender

Toss vegetables with enough dressing to coat. Season with salt.

Ingredients you will need

Vegetable

Salt

Sprinkle with fennel fronds.

Ingredients you will need

Fennel

Fontaleoni Vernaccia diSan Gimignano '07

•The egg yolks in the dressing are not cooked. For a quicker, egg-safe dressing, use 2/3 cup mayonnaise in place of the yolks and oil.•Vegetables and dressing can be prepared 3 hours ahead and chilled separately (vegetables in sealable bags lined with damp paper towels).

Ingredients you will need

Mayonnaise

Vegetable

Egg Yolk

Egg

Cooking Oil

Equipment you will use

Paper Towels

Equipment

Bowl

Blender

Paper Towels

Ingredients

Servings:

2fillets

flat anchovy fillets in oil, chopped 227grams

asparagus, trimmed 0heads

cauliflower, broken into large florets 1teaspoon

Dijon mustard 3larges

egg yolks 2mediums

fennel bulbs 1

garlic clove, grated (use a Microplane)1Tbsp

fresh lemon juice 118milliliters

vegetable oil

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castello di Ama Chianti Classico San Lorenzo Gran Selezione. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 48 dollars per bottle.