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Steamed vegetables salad

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• Cooking Time: 10 min.
• Servings: 2
• Preparation Time: 15 min.
• 1 fennel
• 3 carrots
• 2 zucchini
• 1 egg yolk (of a hardboiled egg)
• 1/2 lemon
• thyme
• extra virgin olive oil
• salt, pepper

Clean, wash and cut all the vegetables. Steam them all together for 10 minutes. They should stay "al dente". Place them in a serving bowl.

Boil the egg, let it cool a little, then remove the shell end the white part. You'll need only the yolk.

Put the yolk, lemon juice and 4 tablespoons of olive oil in the blender (or use imersion blender), add salt and pepper to your taste.

Mix shortly and then pour over the vegetables. Add the thyme and serve.