Finely slice the fennel, celeriac, cabbages, beetroot, onion, and carrots into a bowl.
Add fennel seeds and salt to the vegetables and mix thoroughly.
Leave the vegetables to stand for 20 minutes to wilt and cure.
Blend garlic, egg yolks, vinegar, mustard, lemon juice, anchovies, and sugar in a food processor.
Slowly pour 350ml of vegetable oil into the processor until the mayonnaise is emulsified.
Season the dressing with salt and cayenne pepper, then pass through a fine sieve.
Rinse the cured vegetables under cold water and squeeze dry using a clean tea towel.
Place dried vegetables in a bowl with lemon zest and chopped herbs.
Fold in the mayonnaise dressing until the desired consistency is reached and serve.