Spring Vegetable Bagna Cauda

Directions

1. 1
   Wash the vegetables in a large bowl of cold water and blot dry.
2. 2
   Trim the fennel of any stringy layers, and slice thinly crosswise.
3. 3
   Peel the outer leaves of the artichokes to reveal the pale green hearts, and slice into thin wedges.
4. 4
   Peel the carrots and slice lengthwise.
5. 5
   Cut the cauliflower into thin slices, or break it up into small florets.
6. 6
   Separate the leaves of the Belgian endive and radicchio or Treviso.
7. 7
   Snap off and discard the tough bottom ends of the asparagus and slice the spears into quarters lengthwise.
8. 8
   Cut the turnips and radishes into quarters, leaving the tops attached, or leave whole if they are small.
9. 9
   Clean the spring onions and slice in half lengthwise.
10. 10
    Sprinkle everything lightly with sea salt and arrange the vegetables on a platter, tossing them together to create a colorful display.
11. 11
    Scatter the fava beans over the top.
12. 12
    Rinse and fillet the anchovies.
13. 13
    In a mortar, pound the garlic to a paste with a little salt and pepper.
14. 14
    Add the anchovies and pound until roughly mashed.
15. 15
    Warm the olive oil and butter over medium-low heat.
16. 16
    Add half the anchovy mixture, the red wine vinegar, and lemon zest, and gently simmer for 2 minutes.
17. 17
    Stir in the remaining anchovy mixture, taste for salt and pepper, and transfer the sauce to a warmed bowl or individual ramekins.