In preparing bagna cauda, a warm Italian oil dip with a paste of garlic and capers (and anchovies), you mash or puree the vegetables with more olive oil than they can hold until the oil separates and becomes boldly infused with the flavors of the vegetables. Our favorite experience with bagna cauda was in an unlikely place—Japan—where we were served a miso bagna cauda that inspired us to create this version. Try replacing the thin French green beans with asparagus or broccolini.

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