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Spring Vegetable Bagna Cauda Recipe

Nutrition per serving    (USDA % daily values)
CAL
1007
FAT
293%
CHOL
35%
SOD
25%

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Ingredients for 6 servings

6 cloves

4 small carrots

A few drops red wine vinegar

2 cups extra-virgin olive oil

2 small heads radicchio (or radicchio di Treviso)

1 bunch spring onions

10 to 12 salt-packed anchovies

8 small asparagus spears

Salt and pepper

8 tablespoons (1 stick) unsalted butter

1 bunch multicolored radishes

lemon zest, optional

2 small heads fennel

Handful peeled fava beans

6 tiny artichokes

1 bunch baby turnips

sea salt

1 Belgian endive

1 small cauliflower

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