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Ingredients
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Vegetables
Method
Preparation
- 1
Prepare the Vegetables
Wash and cut all the vegetables into bite-sized pieces. Arrange them on a large platter.
- 2
Make the Bagna Cauda Aioli
In a small saucepan, combine 1/2 cup of olive oil, 4 cloves of garlic (minced), and 2 anchovy fillets (finely chopped). Heat over low heat until fragrant but not boiling. Remove from heat and let cool slightly. In a bowl, whisk together the garlic-anchovy mixture with 1/2 cup of mayonnaise, 1 tablespoon of lemon juice, and salt and pepper to taste.
- 3
Serve
Serve the arranged vegetables alongside the bagna cauda aioli for dipping.