Ingredients

for the sauce
• 6 cloves of garlic, peeled
• 300ml milk
• 10 anchovy fillets in oil
• 180ml good extra virgin olive oil, plus extra for drizzling
• 2 or 3 tablespoons good white wine vinegar

for the vegetables
• a few young carrots, peeled and finely sliced
• a few small raw beetroots, peeled and finely sliced
• a few sticks of celery, trimmed and thinly sliced, yellow leaves reserved
• ½ a small Romanesco or white cauliflower, broken into florets
• a bulb of fennel, trimmed and finely sliced, herby tops reserved
• a handful of small beetroot leaves, if available, washed
• a bunch of radishes, trimmed and washed
• ½ a celeriac, peeled and finely sliced

Description

This Is A Really Interesting, Delicious Winter Salad Dish Which Is A Great Way Of Using Up All The Crunchy Winter Veg That’s Available. It’s Proper Name Is Bagna Cauda, Which Basically Means ‘hot Bath’ In Italian, And The Idea Is That You Have A Load Of R

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