Raw Vegetables With Warm Anchovy-Garlic Sauce

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Oxmoor House


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6 very small red potatoes (3/4 pound)

1/2 cup olive oil

1 teaspoon butter

1/4 teaspoon kosher salt

3 canned anchovy fillets, finely chopped

1 garlic clove, minced

24 baby carrots (about 6 ounces)

6 celery stalks, trimmed and quartered

1 head Belgian endive (about 1/4 pound), separated into 12 leaves

1/2 (1 1/4-pound) fennel bulb, trimmed and cut lengthwise into 1/4-inch slices and separated into spears

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