Recipe - Spring Vegetable Bagna Cauda

2 small Head fennel
6 Tiny artichokes
4 small Carrots
1 small Cauliflower
1 Belgian endive
2 small Head radicchio; (or
radicchio di
; Treviso)
8 small Asparagus spears
1 bn Baby turnips
1 bn Multicolored radishes
1 bn Spring onions
1 Handful peeled fava beans
Sea salt
10 Saltpacked anchovies; up to
12
6 Cloves
Salt and pepper
2 cup Extravirgin olive oil
8 tablespoon Unsalted butter; (1 stick)
A few drops red wine vinegar
Lemon zest; optional

Wash the vegetables in a large bowl of cold water and blot dry. Trim the
fennel of any stringy layers, and slice thinly crosswise. Peel the outer
leaves of the artichokes to reveal the pale green hearts, and slice into
thin wedges. Peel the carrots and slice lengthwise. Cut the cauliflower
into thin slices, or break it up into small florets. Separate the leaves of
the Belgian endive and radicchio or Treviso. Snap off and discard the tough
bottom ends of the asparagus and slice the spears into quarters lengthwise.
Cut the turnips and radishes into quarters, leaving the tops attached, or
leave whole if they are small. Clean the spring onions and slice in half
lengthwise. Sprinkle everything lightly with sea salt and arrange the
vegetables on a platter, tossing them together to create a colorful
display. Scatter the fava beans over the top.

Rinse and fillet the anchovies. In a mortar, pound the garlic to a paste
with a little salt and pepper. Add the anchovies and pound until roughly
mashed. Warm the olive oil and butter over mediumlow heat. Add half the
anchovy mixture, the red wine vinegar, and lemon zest, and gently simmer
for 2 minutes. Stir in the remaining anchovy mixture, taste for salt and
pepper, and transfer the sauce to a warmed bowl or individual ramekins.

Yield: 6 to 8