Ingredients

3 heads baby cauliflower, or 1 small head cauliflower

　　6 bulbs baby fennel, or 1 large bulb fennel

　　1 bunch radishes

　　15 baby carrots, or 3 medium carrots

　　1/4 pound baby broccoli, or 1 small head broccoli

　　3/4 cup extra-virgin olive oil

　　8 tablespoons (1 stick) unsalted butter

　　2 teaspoons chopped salt-packed anchovies

　　1 chile de árbol, thinly sliced

　　4 cloves garlic, thinly sliced

　　2 teaspoons thyme leaves

　　1 head Belgian endive, separated into spears

　　1 head Treviso, separated into spears

　　1 lemon, for juicing

　　Kosher salt and freshly ground black pepper

　　

Step 1

Bring a large pot of heavily salted water to a boil.

　　

Step 2

Cut the cauliflower into florets each the size of one large bite. Cut the baby fennel in half lengthwise, or cut the large bulb into twelve wedges, keeping the root end intact. Trim the radish stems to 1/4 inch, and cut each radish in half lengthwise. Peel the baby carrots, leaving 1/4-inch stems, and cut them in half lengthwise. For larger carrots, peel them and cut on the diagonal into 1/4-inch-thick slices. Trim the ends of the baby broccoli, or cut the larger head into large bite-sized florets.

　　

Step 3

Starting with the lighter-colored vegetables first, blanch each vegetable separately until tender, and cool on a baking sheet. (You’ll need to taste for doneness; the vegetables should be tender yet still somewhat firm, since they will continue to cook a little after you remove them from the water.) Remember to bring the water back to a boil before each new batch of vegetables.

　　

Step 4

Heat the olive oil and butter in a medium saucepan over very low heat. Add the anchovies and chile and cook 3 to 4 minutes, stirring with a wooden spoon, until the anchovy melts into the sauce. Add the garlic and thyme. Turn off the heat, and let the garlic finish cooking in the hot oil. Season with a heaping 1/2 teaspoon salt. Taste for seasoning.

　　

Step 5

Place the endive and Treviso in a large salad bowl.

　　

Step 6

Heat a large sauté pan over medium heat for 1 minute. Without stirring, spoon 6 tablespoons of the oil from the top of the bagna cauda and add it to the pan. Add the cauliflower, fennel, radishes, carrots, and broccoli. Season with salt and pepper. Cook 4 to 5 minutes, stirring often, to coat the vegetables well and heat them through.

　　

Step 7

Stir the bagna cauda well, and set aside 4 tablespoons of it. Pour the rest of the bagna cauda over the vegetables. Toss well to coat, and transfer the vegetables to the salad bowl. Toss with the Treviso and endive, and season generously with lemon juice. Taste for seasoning.

　　Sunday Suppers at Lucques[by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved..Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.Teri Gelber is a food writer and public-radio producer living in Los Angeles.](http://astore.amazon.com/epistore-20/detail/1400042151)