Bagna Cauda with Endive + Fennel | Experience Life
Cookbook author Julia Turshen offers her take on the savory Italian dip — plus two ways to reinvent the leftovers.
Ingredients
- 1/2 cup olive oil
- 2 tbs. unsalted butter
- 3 garlic cloves, minced
- 1 2-oz. can olive oil–packed anchovy fillets
- 2 large heads Belgian endive, leaves separated
- 1 large fennel bulb, cut lengthwise into thin wedges
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