Bagna Cauda With Spring Vegetables

This warm anchovy dip has been made in Piedmont, Italy, since at least the 16th century, where it’s often paired with cardoons and sweet peppers. Bagna cauda (the name translates to “hot bath”) is a dish with humble roots, made by vineyard workers as a warming snack during colder months. Classically, it’s served in an earthenware vessel over embers or an open flame, as with fondue.

Though American versions of the dish sometimes include cream, chef Stefano Secchi of New York City’s Rezdôra keeps his version classic to Piedmont: nothing more than anchovies, olive oil, and garlic, paired with the season’s snappiest raw vegetables. The dressing will separate and settle rather than form a cohesive emulsion, so use your best olive oil—you’ll taste it.