Winter Vegetable Salad with Bagna Cauda Dressing

• 18 baby carrots
• 2 medium fennel bulbs, cut into thin wedges
• 1/2 pound broccoli rabe, large stems discarded
• 1 teaspoon thyme leaves
• 1/4 cup fresh lemon juice
• 5 tablespoons unsalted butter
• 1/2 cup extra-virgin olive oil
• 1 to 1 1/2 tablespoons chopped anchovies
• 1 tablespoon minced garlic
• 1 teaspoon thyme leaves
• 1/4 cup fresh lemon juice
• Salt and freshly ground pepper
• 1 medium red onion, thinly sliced
• 1 dried red chile, finely chopped
• 2 Belgian endives, separated into spears
• 18 small radishes with tops

1. In a large saucepan of boiling salted water, blanch the carrots for 2 minutes.
2. Using a slotted spoon, transfer to a colander and refresh under cold water; drain well.
3. Repeat with the fennel and broccoli rabe.
4. In a small saucepan, melt the butter in 1/4 cup plus 2 tablespoons of the olive oil.
5. Add the anchovies and cook over low heat, stirring, for 4 minutes.
6. Add the minced garlic and 1/2 teaspoon of the thyme and cook until the garlic is golden, about 3 minutes.
7. Add the lemon juice and season with salt and pepper.
8. Remove the dressing from the heat.
9. Heat the remaining 2 tablespoons of olive oil in a large skillet.
10. Add the onion, the remaining 1/2 teaspoon of thyme and the chile and cook over moderately high heat just until the onion softens, about 2 minutes.
11. Add the fennel and broccoli rabe and cook, stirring, just until heated through, about 3 minutes.
12. Stir in the dressing.
13. Transfer the vegetables to a large shallow bowl.
14. Add the carrots, endives and radishes, season with salt and pepper and toss well and serve.

carrots, fennel bulbs, broccoli rabe, thyme, lemon juice, unsalted butter, extravirgin olive oil, anchovies, garlic, thyme, lemon juice, salt, red onion, red chile, belgian endives, radishes

Taken from www.foodandwine.com/recipes/winter-vegetable-salad-with-bagna-cauda-dressing (may not work)