RW Guild founders, Robin Standefer & Stephen Alesch are serious gardeners, and love sharing their bounty with family and friends at their Montauk retreat. While Robin styles the table, Stephen will whip up his own version of Bagna Cauda, a perfect match for your fresh vegetables. We’re happy to share his recipe with you!   

INGREDIENTS:

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

DIRECTIONS:

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.