Name: Summer Crudités with Bagna Cauda
Yield: 4 Servings
Ingredients: 1 head of garlic, cloves peeled; ¾ cup olive oil; 10 oil-packed anchovy fillets; ½ cup walnuts, finely chopped; Kosher salt and freshly ground black pepper; 2 lemons, halved, divided; 8 baby artichokes; 6 large eggs, room temperature; 2 bunches small carrots (any color), trimmed, halved if large; 1 Treviso radicchio, leaves separated; 1 small fennel bulb, quartered; 2 Persian cucumbers, cut lengthwise into quarters; 2 celery stalks, halved; 6 red radishes; 1 watermelon radish, peeled, sliced

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Christopher Testani

The sauce makes the meal—serve it alongside any combo of crunchy peak-season veg you please.

Recipe notes