Food Network: Winter Crunch Salad with a Mind-Blowing Sauce

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Winter Crunch Salad with a Mind-Blowing Sauce
Recipe Excerpted from JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008. Published in the U.S. by Hyperion. All rights reserved. www.jamieoliver.com

Ingredients
For the vegetables
A few young carrots, peeled and finely sliced
A few small raw beets, peeled and finely sliced
A few sticks celery, trimmed and thinly sliced, yellow leaves reserved
1/2 small Romanesco or white cauliflower, broken into florets
1 bulb fennel, trimmed and finely sliced, herby tops reserved
1 handful small beet leaves, if available, washed
1 bunch radishes, trimmed and washed
1/2 a celeriac, peeled and finely sliced

For the sauce:
6 cloves garlic, peeled
1 cup plus 1 tablespoon milk
10 anchovy fillets in oil
2/3 cup good extra-virgin olive oil, plus extra for drizzling

2 or 3 tablespoons good white wine vinegar

Directions
First, prepare all your vegetables, because once the sauce is done
you'll be ready to serve!

To make your sauce, put the garlic cloves, milk and anchovies into a saucepan and bring to the boil.
Simmer slowly for 10 minutes, or until the garlic is soft and tender, keeping a close eye on the pan
to make sure the milk doesn't boil over. Don't worry if it splits and looks a little lumpy - simply
remove from the heat and whiz the sauce up with an immersion blender. Gently blend in the
extra-virgin olive oil and the vinegar a little at a time - you're in control of the consistency at
this point. If you like it thick, like mayonnaise, keep blending. Now taste it and adjust the
seasoning. Make sure there's enough acidity from the vinegar to act like a dressing. It should be an
incredible, pungent warm sauce.

There are 2 ways you can serve this - with both you need the sauce to be warm. Either pour the sauce
into a bowl and place this on a plate, with the vegetables arranged around the bowl, or serve the
vegetables in a big bowl and drizzle the sauce over the top. Sprinkle over the reserved herby fennel

tops and celery leaves and finish with a drizzle of extra-virgin olive oil.

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