Pinzimonio Three Sauces

Preparation:

Preparation: Wash the tomatoes and cut them into thin slices. Wash the celery, cut the leaves (keep some for the decoration of the dish) and cut the central ribs into 10 cm pieces. Remove the watercress stems, wash the leaves and dry them. Peel the spring onions, wash them, cut the white part into slices and separate it into rings. Wash the peppers, remove the seeds and white filaments and cut them into strips. wash the cucumbers, do not peel them and cut them into sticks. Peel the salads, wash and dry them. Arrange the lettuce heart and romaine lettuce in a salad bowl and the other vegetables (including the chips) in a rectangular serving dish, in parallel rows. Decorate the dish with celery leaves. Prepare the vinaigrette: put the salt and pepper in a bowl, add the vinegar (3 spoons) and the oil (8 spoons), emulsify with a fork. Prepare the cream sauce: peel the garlic (one clove), chop it finely and put it in a small bowl. Add the cream, lemon juice (a tablespoon), fennel and parsley, salt and pepper. Mix well. Prepare the anchovy sauce: drain the anchovies, peel the garlic (a clove) and crush it in a mortar, add the anchovies, the oil (a spoonful) and the butter and pound everything until you obtain a homogeneous paste. Season with a few drops of lemon juice and pepper. Bring the vegetables and the three sauces to the table in small bowls. Recommended wine: Marzemino Spumante.