Spring Vegetable Bagna Cauda

1. 1

   Wash the vegetables in a large bowl of cold water and blot dry.

2. 2

   Trim the fennel of any stringy layers, and slice thinly crosswise.

3. 3

   Peel the outer leaves of the artichokes to reveal the pale green hearts, and slice into thin wedges.

4. 4

   Peel the carrots and slice lengthwise.

5. 5

   Cut the cauliflower into thin slices, or break it up into small florets.

6. 6

   Separate the leaves of the Belgian endive and radicchio or Treviso.

7. 7

   Snap off and discard the tough bottom ends of the asparagus and slice the spears into quarters lengthwise.

8. 8

   Cut the turnips and radishes into quarters, leaving the tops attached, or leave whole if they are small.

9. 9

   Clean the spring onions and slice in half lengthwise.

10. 10

    Sprinkle everything lightly with sea salt and arrange the vegetables on a platter, tossing them together to create a colorful display.

11. 11

    Scatter the fava beans over the top.

12. 12

    Rinse and fillet the anchovies.

13. 13

    In a mortar, pound the garlic to a paste with a little salt and pepper.

14. 14

    Add the anchovies and pound until roughly mashed.

15. 15

    Warm the olive oil and butter over medium-low heat.

16. 16

    Add half the anchovy mixture, the red wine vinegar, and lemon zest, and gently simmer for 2 minutes.

17. 17

    Stir in the remaining anchovy mixture, taste for salt and pepper, and transfer the sauce to a warmed bowl or individual ramekins.

* Per serving · 4 servings · Values may vary.