10 anchovy fillets in oil, plus 1 tablespoon of the anchovy oil
4 scallions, chopped
Kosher salt and freshly ground black pepper, to taste
Crudites
Baby endive, quartered lengthwise
Stem-on baby carrots, blanched
Baby fennel heads
Pink lady slipper or lady finger radishes
Snap peas, blanched
Cherry tomatoes
Directions
To make the dressing: Combine all of the ingredients for the dressing in a blender, pulse to combine, and puree carefully. Don't over mix. Cover and refrigerate until you're ready to serve, at least 30 minutes.