Vegetable salad with anchovy sauce

08336 VEGETABLE SALAD with ANCHOVY Sauce INGREDIENTS for 4 PERSONS 2 carrots, cucumber, yellow pepper, Orange, pepper 2 tomatoes, a small tuft of Frisee Salad, rocket, 50 g 50 g watercress, a sprig of cilantro.

For the sauce: a filet of anchovy, 1/2 tablespoon capers in vinegar, one tablespoon of limonbe green juice, one tablespoon of grapefruit juice, 3 tablespoons olive oil, salt and pepper.

Tarsferite capers in a dense mesh colander and rinse under running water; scoggiolateli with care and transfer it into the mug of a food processor.

Add the anchovy fillets, pour the lemon and grapefruit juice, salt, pepper and a drizzle of olive oil.

Puree until smooth and thick cream.

Keep in refrigerator.

Wash the carrots, carrots, peeled and coarsely cut.

Wash the cucumbers, dry it and cut it, as well as the tomato, thinly sliced.

Clean the peppers, remove the seeds and pith.

then cut them into cubes.

Wash the lettuce, Arugula and watercress; drain and dry them carefully.

Arrange the salad in individual bowls, garnish with the other vegetables prepared and sprayed with the prepared sauce.

Garnish with the cilantro and serve immediately.