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1
Make the pickled shiitake mushrooms Place the shiitake caps in a small heatproof bowl.
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2
In a saucepan, bring the vinegar, salt, sugar and 1/2 cup of water to a simmer, stirring to dissolve the sugar.
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3
Pour the brine over the mushrooms; let stand for 15 minutes.
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4
Drain and squeeze dry.
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5
Discard the brine.
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6
Meanwhile, make the dill oil In a blender, puree the dill with the oil until smooth.
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7
Strain through a fine sieve into a small bowl and season with salt.
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8
Make the bagna cauda In a small saucepan, cook the anchovies, garlic and lemon juice over low heat, stirring, until the anchovies dissolve, 5 minutes.
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9
Whisk in the butter a few cubes at a time.
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10
Stir in the dill.
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11
Cover; keep warm.
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12
Prepare the vegetables Light a grill.
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13
In a bowl, toss the summer squash, cucumber and shallots with the canola oil and season with salt and pepper.
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14
Grill over moderately high heat, turning, until the vegetables are lightly charred and crisp-tender: 5 minutes for the cucumber and shallots, 8 minutes for the squash.
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15
Transfer the vegetables to plates; add the mushrooms.
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16
Meanwhile, in a saucepan of salted boiling water, blanch the green beans until crisp-tender, about 3 minutes.
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17
Drain and cool under cold water; pat dry.
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18
In a large skillet, melt the butter.
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19
Add the green beans and radishes and cook over moderate heat until golden brown, about 3 minutes.
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20
Stir in the tomatoes and cook for 1 minute.
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21
Season with salt and pepper.
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22
Transfer to the plates with the vegetables.
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23
Drizzle some of the dill oil on top and garnish with the herbs.
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24
Serve with the bagna cauda, the remaining dill oil and bread.
