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1
Bring a large pot of heavily salted water to a boil.
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2
Cut the cauliflower into florets each the size of one large bite.
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3
Cut the baby fennel in half lengthwise, or cut the large bulb into twelve wedges, keeping the root end intact.
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4
Trim the radish stems to 1/4 inch, and cut each radish in half lengthwise.
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5
Peel the baby carrots, leaving 1/4-inch stems, and cut them in half lengthwise.
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6
For larger carrots, peel them and cut on the diagonal into 1/4-inch-thick slices.
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7
Trim the ends of the baby broccoli, or cut the larger head into large bite-sized florets.
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8
Starting with the lighter-colored vegetables first, blanch each vegetable separately until tender, and cool on a baking sheet.
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9
(Youll need to taste for doneness; the vegetables should be tender yet still somewhat firm, since they will continue to cook a little after you remove them from the water.)
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10
Remember to bring the water back to a boil before each new batch of vegetables.
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11
Heat the olive oil and butter in a medium saucepan over very low heat.
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12
Add the anchovies and chile and cook 3 to 4 minutes, stirring with a wooden spoon, until the anchovy melts into the sauce.
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13
Add the garlic and thyme.
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14
Turn off the heat, and let the garlic finish cooking in the hot oil.
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15
Season with a heaping 1/2 teaspoon salt.
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16
Taste for seasoning.
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17
Place the endive and Treviso in a large salad bowl.
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18
Heat a large saute pan over medium heat for 1 minute.
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19
Without stirring, spoon 6 tablespoons of the oil from the top of the bagna cauda and add it to the pan.
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20
Add the cauliflower, fennel, radishes, carrots, and broccoli.
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21
Season with salt and pepper.
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22
Cook 4 to 5 minutes, stirring often, to coat the vegetables well and heat them through.
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23
Stir the bagna cauda well, and set aside 4 tablespoons of it.
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24
Pour the rest of the bagna cauda over the vegetables.
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25
Toss well to coat, and transfer the vegetables to the salad bowl.
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26
Toss with the Treviso and endive, and season generously with lemon juice.
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27
Taste for seasoning.
