Bagna Cauda Crudité Platter

Ingredients

• 1/4 cup extra-virgin olive oil
• 4 cloves garlic (minced)
• 1 (2-ounce) can oil-packed anchovies, drained and roughly chopped
• 4 tablespoons unsalted butter
• 1 teaspoon lemon zest
• 1/2 teaspoon red wine vinegar
• 1/4 teaspoon freshly ground black pepper
• 1/4 medium head cauliflower, (cut into florets)
• 1/4 medium head purple cauliflower, (cut into florets)
• 1 small bunch multicolor carrots, (peeled and halved lengthwise)
• 5 small watermelon radish, (halved)
• 4 Persian cucumbers, (quartered lengthwise)
• 4 ounces snow peas

Instructions

1. 1

   --- For the bagna cauda: ---

2. 2

   Heat a small saucepan with the olive oil, garlic and anchovies with their oil over medium-low heat.

3. 3

   Cook, stirring occasionally, until the anchovies dissolve into the oil and the mixture becomes fragrant, about 5 minutes.

4. 4

   Add the butter and stir until the butter has melted. Stir in the lemon zest, vinegar and pepper.

5. 5

   --- For serving: ---

6. 6

   Pour the warm bagna cauda into a small bowl. Arrange the vegetables on a platter and serve with the bagna cauda for dipping.