Bagna Cauda

This blend of anchovies, garlic, and olive oil tastes amazing on almost anything. Though it is traditionally served as a warm dip, we tend to use it as a dressing and pour it over grilled or roasted vegetables. I especially like it with grilled broccoli rabe, grilled red romaine, and roasted cauliflower, cardoons, and sunchokes. It is quite impressive to grill an array of summer vegetables like zucchini, squash, leeks, asparagus, peppers, and tomatoes, and serve them drenched with warm bagn