Bagna Cauda

• 1/2 cup olive oil
• 1 garlic clove, crushed
• 1 thin slice of lemon
• 6 anchovy fillets
• 1 tablespoon capers
• 1 tablespoon minced flat-leaf parsley
• kosher salt
• Pepper

1. In a small saute pan, heat olive oil, garlic, lemon and anchovies over a very low flame until mixture just begins to bubble, about 2 minutes.
2. Add capers and parsley, stir and simmer a minute longer.
3. Anchovies will break up.
4. Add salt and pepper to taste.
5. Turn off flame, and serve in pan as a dip for julienned vegetables and cubes of a Tuscan-style loaf or a baguette.

olive oil, garlic, thin slice, anchovy, capers, flatleaf parsley, kosher salt, pepper

Taken from cooking.nytimes.com/recipes/120 (may not work)