SUMMER BAGNA CAUDA

Summer Bagna Cauda image

Provided by Martha Stewart

Number Of Ingredients 8

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Whole milk, for soaking
2 ounces anchovy fillets
1/2 cup extra-virgin olive oil
6 young garlic cloves (or regular garlic), finely chopped
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
1 tablespoon fresh lemon juice
Sea salt flakes, and freshly ground pepper
4 pounds fresh vegetables, such as celery, Belgian endive, young wild fennel (halved lengthwise), Persian cucumbers (halved or quartered lengthwise), purple scallions, and Romano beans, plus Calimyrna figs, for serving

Steps:

Put milk into a shallow dish. Add anchovy fillets; soak 10 minutes. Drain on paper towels; pat dry. Coarsely chop.
Put 1/4 cup oil and the garlic into a small saucepan over low heat. Cook until garlic softens but does not brown, about 5 minutes. Add anchovies. Cook, whisking constantly, 1 minute. Add butter. Cook, whisking, until butter has melted.
Remove pan from heat. Whisk in the remaining 1/4 cup oil in a slow, steady stream until mixture thickens and comes together. If the mixture separates at any point, add 2 ice cubes, and whisk until mixture comes together; remove partially melted ice cubes.
Whisk in lemon juice, and season with salt and pepper. Serve warm or at room temperature with the vegetables.