Fresh spring garden vegetables with anchovy fillets



Prepare the dressing for the vegetables and salad by placing in the mixer; a pinch of salt, a few anchovy fillets and their oil, the peel of a couple of lemons, the juice of half a lemon and a little olive oil.
Toss and season the salad with half of the prepared dressing.

To serve

Arrange the salad in the bottom of a shallow casserole dish and cover it with the fennel (cut in half), the tomatoes, carrots cut with a mushroom slicer and the anchovy fillets. With the help of a teaspoon season the salad with the rest of the dressing.