Italian for "hot bath," bagna cauda is an umami-packed garlic-anchovy sauce that's just as delicious at room temperature. It's the perfect partner for fresh summer vegetables.
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.
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.
If you find radishes with fresh tops, you can leave them on for a more dramatic presentation.