Radish Wedges w/Bagna Cauda

This dish epitomizes the balance I strive for in a dish: the delight of raw, crisp, lightness of raw vegetables anchored by the fat and salt of the sauce. The variations here mimic that balance. Feel free to substitute any vegetables you have on hand for dipping in the “bath.” Know too that the bagna cauda recipe will make more than you need for this recipe (I can’t stand a half-used jar of anchovies in the refrigerator). Thankfully, it keeps in the refrigerator for basically forever and is