THE EYE - - 9:46 AM
Stephen's Bagna Cauda Recipe
18 anchovy fillets, preferably packed in oil
1/2 cup extra virgin olive oil
2 tablespoons fresh breadcrumbs
1/3 cup fresh lemon juice
3/4 cup finely chopped fresh flat-leaf parsley
Coarse salt & freshly ground pepper
FOR THE CRUDITE:
Fennel, reserve the fronds for serving, bulbs halved lengthwise and cut into 1/4-inch thick wedges
Radishes, preferably a mixof 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 farmer's markets and specialty stores)
Flaky sea sale, such as Maldon, for serving
Pulse garlic in a food processor until finely chopped. Add anchovies, olive oil, breadcrumbs, and lemon juice and pulse to a loose paste.
Transfer mix to a saucepan and simmer over medium-low heat until heated through. Transfer to a bowl, and let cool to room temperature. Stir in parsley; season with coarse salt and stir in 1 to 2 tablespoons water, if necessary, to get the 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.