Ingredients
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
Preparation
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.
Pulse garlic in a food processor until finely chopped. Add anchovies, oil, breadcrumbs, and lemon juice and pulse to a loose paste. 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.
