Farmers’ Market Crudités
During the summer, farmers’ markets in Montauk are brimming with fresh vegetables. A great (and incredibly simple) way to highlight the season’s best flavors is to put together crudités with an Italian-inspired dip. Pick the freshest, best-looking raw vegetables at the farmers’ market and serve them with savory bagna cauda, a combination of olive oil, butter, anchovies and garlic. We like to use small vegetables that can be served whole with stems intact (think baby carrots and radishes) and then watch our friends go foraging at the table to choose their own crudités. Follow the recipe below from our book, Host.Farmers’ Market Crudités With Bagna Cauda
makes 4 servings
For The Crudités
12 small carrots
12 small radishes
1 cup snap peas
1 bunch garlic scapes (optional)
- In a bowl, arrange the carrots, radishes and snap peas. If using the garlic scapes, arrange them as the base for the other vegetables. Refrigerate until just before serving.
½ cup olive oil
1 stick (½ cup) butter, unsalted
2 garlic cloves, finely chopped
2 anchovy fillets, finely chopped
1 tablespoon finely chopped chives
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
- In a saucepan, combine the olive oil, butter, garlic and anchovies.
- Cook over low heat, swirling occasionally until the butter has melted and the garlic is fragrant.
- Remove the pan from the heat and add the chives, sea salt and pepper, stirring to combine.
- Transfer to a small serving bowl. Serve immediately with the crudités.