2. Prepare the salad dressing: Place the
mashed egg yolks, raw yolk, garlic, anchovy
fillets and mustard in a food processor and
pulse to form a smooth purée. Slowly add the
olive oil while the food processor is set on low.
3. Add the lemon zest and juice and the
crème fraîche. Pour the dressing into a bowl,
add the capers and parsley and season with
salt and freshly ground black pepper.
4. Drizzle the salad dressing over the
vegetables in the mixing bowl and serve the
remaining dressing in a bowl.
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