Italian Vegetable Salad with Creamy Garlic Dressing

Directions

1. 1.

   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). Combine vegetables in a large bowl.

2. 2.

   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.

3. 3.

   Toss vegetables with enough dressing to coat. Season with salt. Sprinkle with fennel fronds.

4. 4.

   Fontaleoni Vernaccia di San Gimignano '07