Bagna Cauda

Serves 4.

INGREDIENTS:
For the salad
1 small endive
6 large cauliflower florets
2 medium carrots, peeled
4 radishes
1 small head of radicchio, cut into 1-inch ribbons

For the dressing
6 white anchovies
4 tablespoons unsalted butter
1/4 cup plus 2 tablespoons olive oil
2 garlic cloves, very finely grated or minced
Zest and juice of 1 lemon
3 tablespoons red wine vinegar
Salt and freshly ground black pepper

DIRECTIONS:

• To make the salad, separate the endive leaves, us a mandoline to thinly slice the cauliflower florets, carrots, and radishes. Arrange these and the radicchio on flour plates or one platter

• To make the dressing, combine the anchovies, butter, olive oil, and garlic in a small saucepan over medium-low heat. Cook until the anchovies have melted into the sauce and the garlic smells fragrant, 3 to 5 minutes. Add the lemon zest and juice and the vinegar, and season to taste with salt and pepper. Pour over the vegetables and serve immediately.

*Adapted from Gwyneth Paltrow