Raw Vegetables with Warm Anchovy-Garlic Sauce

Ingredients

• 6 very small red potatoes (3/4 pound)
• 1/2 cup olive oil
• 1 teaspoon butter
• 1/4 teaspoon kosher salt
• 3 canned anchovy fillets, finely chopped
• 1 garlic clove, minced
• 24 baby carrots (about 6 ounces)
• 6 celery stalks, trimmed and quartered
• 1 head Belgian endive (about 1/4 pound), separated into 12 leaves
• 1/2 (1 1/4-pound) fennel bulb, trimmed and cut lengthwise into 1/4-inch slices and separated into spears

Preparation

1. 1. Steam potatoes, covered, 10 minutes or until tender. Cut each potato lengthwise into 4 wedges.
2. 2. While potatoes cook, heat oil and butter in top of a double boiler over medium heat 2 minutes or until butter melts. Add salt, anchovies, and garlic; cook 10 minutes or until anchovies begin to dissolve and garlic is soft and fragrant (garlic should not begin to brown or take on any color). Pour sauce into a warm serving bowl; serve warm with vegetables.
3. Note: Traditionally, the bagna cauda is served in a bowl set over chafing fuel or a tea light so that the sauce stays warm throughout the appetizer course.