1/2 cup plus 2 tablespoons extra-virgin olive oil
4 to 5 cloves garlic, peeled and microplaned or minced
12 anchovies preserved in olive oil, drained and chopped
1/3 to 1/2 cup unsalted butter, cut into chunks
A variety of raw vegetables, including fennel, cauliflower, Belgian endive, sweet peppers and zucchini
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