Vegetable Market Salad

Ingredients

• Zest and juice of 1 lemon
• 3 anchovy fillets, finely chopped (optional)
• 1/4 cup extra-virgin olive oil
• Coarse salt and ground pepper
• 6 ounces red new potatoes, well-scrubbed and cut into 1/2-inch chunks
• 2 garlic cloves, thinly sliced
• 1 small zucchini (about 6 ounces), thinly sliced lengthwise, then cut lengthwise into very thin strips, and then halved crosswise
• 1 small head of fennel (about 8 ounces), tops removed, thinly sliced crosswise
• 2 ounces radishes (about 4), ends trimmed, thinly sliced
• 2 scallions, thinly sliced
• 1/2 cup flat-leaf parsley leaves
• 2 tablespoons capers, rinsed and dried

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