Garden Crudites with Bagna Cauda
- Total Time:
- Servings: 6
- 9 cloves garlic, smashed and peeled
- 18 anchovy fillets, preferably packed in oil (from two 4.2-ounce jars)
- 1/2 cup extra-virgin olive oil
- 2 tablespoons fresh breadcrumbs
- 1/3 cup fresh lemon juice (from 3 to 4 lemons)
- 3/4 cup finely chopped fresh flat-leaf parsley
- Coarse salt and freshly ground pepper
- 2 small bulbs fennel, fronds reserved for serving, bulbs halved lengthwise and cut into 1/4-inch-thick wedges
- 1 bunch radishes, preferably a mix of breakfast and regular
- 1 bunch scallions, trimmed
- 2 Kirby cucumbers, peeled and cut lengthwise into thin wedges
- 1 bunch small carrots, peeled and halved lengthwise
- 2 small yellow squash, cut lengthwise into thin wedges
- 1 bunch fresh oregano (optional)
- Pea-tendril stems (optional; available at farmers' markets and specialty stores)
- Flaky sea salt, such as Maldon, for serving
Bagna cauda: Pulse garlic in a food processor until finely chopped. Add anchovies, oil, breadcrumbs, and lemon juice and pulse to a loose paste.
Transfer mixture to a saucepan; bring to a simmer over medium-low heat. Remove from heat, transfer to a bowl, and let cool to room temperature. Stir in parsley; season with coarse salt and pepper. Stir in 1 to 2 tablespoons water, if necessary, to thin mixture to consistency of a loose dip.
Crudites: Arrange vegetables on a platter or a large, shallow bowl filled with ice. Serve, topped with fennel fronds and sprinkled with sea salt, alongside bagna cauda for dipping.