Self

100 grams anchovies (preferably salted, remove fillets)

Vegetables to serve with cut into pieces: carrots, celery, chicory, endive, escarole, cabbage, fennel, roasted or raw peppers, roasted beets, cardoons, raw baby artichokes, potatoes boiled in their skin, salad onion soaked in Barbera wine, Jerusalem artic

2½ oz. sharp provolone cheese, thinly sliced, torn

2 oz. cured fennel salami, thinly sliced, cut into half-moons

1 - 1 1/2 cups sugar snap peas, de-stringed

4 small baby beets, greens removed (about 1 per person)

1 pinch freshly ground black pepper, plus more as needed

9 tablespoons extra-virgin olive oil, divided

1 pinch Aleppo pepper, plus more to taste

1/2 of a small bulb of fennel, thinly sliced using a mandolin

1 medium carrot (red or purple if you can find it), thinly sliced using a mandolin

4 - 5 radishes, thinly sliced using a mandolin (use a mix of colors and varieties if available)

4 - 6 cups mixed greens (good choices here would include radicchio, endives, chicories, pea tendrils, baby kale, and arugula)

1 cup mixed chopped herbs (like dill, parsley, mint, scallions, and fennel fronds)

Seasonal Meal — Denali Borough, AK

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