Vegetable Market Salad

Name: Vegetable Market Salad
Ingredients: 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