A Dressing (or Dip) Thats Easy to Love
'You either love it, or you don’t. But honestly, it’s pretty easy to love bagna cauda.
Traditionally served warm and used as a dip for raw vegetables, bagna cauda is a classic Italian sauce that features, unabashedly, a fair amount of anchovy and garlic.
Making bagna cauda couldn’t be simpler. Mash some anchovy fillets (the better the anchovy, the better the sauce) with a few cloves of garlic, and simmer the result in olive oil for a few minutes. This tames the garlic somewhat and dissolves the anchovy. You can stop right there, but it tastes better with a little lemon juice or vinegar. Some cooks add butter; some add cream. There are versions with walnut oil. If you happen to be in northern Italy in the winter, you may come across bagna cauda laced with truffles. My version calls for crème fraîche.'>>>
https://www.nytimes.com/2018/04/06/dining/bagna-cauda-recipe.html?
Spring Salad With Bagna Cauda Dressing
https://cooking.nytimes.com/recipes/1019256-spring-salad-with-bagna-cauda-dressing