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Ingredients

Serves 6

• 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

Description

Set Out A Dish Of Peppery Extra-virgin Olive Oil With A Dash Of Aged Balsamic Vinegar, Vincotto (sweet Italian Vinegar), Or Verjus For Dipping.

Martha Stewart