Vegetable Market Salad

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Zest and juice of 1 lemon

3 anchovy fillets, finely chopped (optional)

1/4 cup extra-virgin olive oil

Coarse salt and ground pepper

6 ounces red new potatoes, well-scrubbed and cut into 1/2-inch chunks

2 garlic cloves, thinly sliced

1 small zucchini (about 6 ounces), thinly sliced lengthwise, then cut lengthwise into very thin strips, and then halved crosswise

1 small head of fennel (about 8 ounces), tops removed, thinly sliced crosswise

2 ounces radishes (about 4), ends trimmed, thinly sliced

2 scallions, thinly sliced

1/2 cup flat-leaf parsley leaves

2 tablespoons capers, rinsed and dried

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