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Italian Vegetable Salad with Creamy Garlic Dressing

['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']

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.
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.
Toss vegetables with enough dressing to coat. Season with salt. Sprinkle with fennel fronds.
Fontaleoni Vernaccia di San Gimignano '07

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