• Fast

Ingredients

1. 18 baby carrots
2. 2 medium fennel bulbs, cut into thin wedges
3. 1/2 pound broccoli rabe, large stems discarded
4. 1 teaspoon thyme leaves
5. 1/4 cup fresh lemon juice
6. 5 tablespoons unsalted butter
7. 1/2 cup extra-virgin olive oil
8. 1 to 1 1/2 tablespoons chopped anchovies
9. 1 tablespoon minced garlic
10. 1 teaspoon thyme leaves
11. 1/4 cup fresh lemon juice
12. Salt and freshly ground pepper
13. 1 medium red onion, thinly sliced
14. 1 dried red chile, finely chopped
15. 2 Belgian endives, separated into spears
16. 18 small radishes with tops

Directions

1. In a large saucepan of boiling salted water, blanch the carrots for 2 minutes. Using a slotted spoon, transfer to a colander and refresh under cold water; drain well. Repeat with the fennel and broccoli rabe.
2. In a small saucepan, melt the butter in 1/4 cup plus 2 tablespoons of the olive oil. Add the anchovies and cook over low heat, stirring, for 4 minutes. Add the minced garlic and 1/2 teaspoon of the thyme and cook until the garlic is golden, about 3 minutes. Add the lemon juice and season with salt and pepper. Remove the dressing from the heat. 
3. Heat the remaining 2 tablespoons of olive oil in a large skillet. Add the onion, the remaining 1/2 teaspoon of thyme and the chile and cook over moderately high heat just until the onion softens, about 2 minutes. Add the fennel and broccoli rabe and cook, stirring, just until heated through, about 3 minutes. Stir in the dressing. Transfer the vegetables to a large shallow bowl. Add the carrots, endives and radishes, season with salt and pepper and toss well and serve.

Serve With

Mozzarella bruschetta