Amanda Hesser's Bagna Cauda

• 1 red pepper, sliced
• 1 fennel bulb, sliced
• 12 radishes, trimmed
• 1 small head radicchio, leaves separated and halved
• 1/2 pound unsalted butter
• 6 ounces Ligurian extra virgin olive oil
• 4 cloves garlic, peeled and minced
• 12 anchovy fillets

1. Arrange pepper, fennel, radishes and radicchio on a platter.
2. In a small pan, heat butter, oil and garlic over very low heat.
3. Stir gently so that butter melts and combines with oil.
4. Make sure the mixture does not boil or get too hot; garlic should stay white.
5. Remove from heat, and add anchovies.
6. Break up fillets with a wooden spoon, stirring gently, until they have fully integrated into sauce.
7. Serve hot sauce in 6 warm bowls with platter of vegetables.

red pepper, fennel bulb, radishes, head radicchio, butter, olive oil, garlic, anchovy

Taken from cooking.nytimes.com/recipes/8944 (may not work)