- lemon - 1 piece
- fillet of anchovy - 3 pieces
- olive oil - 1/4 cup
- Salt and ground pepper - - To taste
- of young potatoes - 180 Grams
- garlic - 2 teeth
- zucchini - 180 grams
- head of fennel - 240 grams (thinly sliced across)
- radish - 60 Grams
- green onions - 2 pieces
- parsley - 1/2 cup
- capers - 2 st. spoons
Mix lemon zest and juice in a large bowl. Add anchovies if used, and mix well. Add oil slowly, season with salt and pepper. Place potatoes and garlic in a small saucepan with cold salted water. Bring to a boil over high heat, reduce heat and cook until the potatoes are ready, about 7 minutes. Drain the water and add to a bowl with a lemon mixture. Stir well, allow to cool to room temperature. Add zucchini, dill, radish, green onion, parsley and capers in a bowl. Stir and immediately serve.
Servings: 4