Winter crunch salad with a mind-blowing sauce

INGREDIENTS

• 6 cloves garlic, peeled
• 300 ml milk
• 10 anchovy fillets in oil
• 180 ml extra virgin olive oil, plus extra for drizzling
• 2-3 tablespoons white wine vinegar
• a few young carrots, peeled and finely sliced
• a few small raw beetroots, peeled and finely sliced
• a few sticks celery, trimmed and thinly sliced, yellow leaves reserved
• ½ small Romanesco or white cauliflower, broken into florets
• 1 bulb fennel, trimmed and finely sliced, herby tops reserved
• 1 handful small beetroot leaves, washed
• 1 bunch radishes, trimmed and washed
• ½ celeriac, peeled and finely sliced