Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Italian Vegetable Salad with Creamy Garlic Dressing
Details
- Servings: 8
- Diet: Low-Carb, Low-Sodium
- Meal: lunch, dinner
- Dish: salad
Cuisine
- italian
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
Instructions
Italian Vegetable Salad with Creamy Garlic Dressing serves 8 original recipe by Epicurious.
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