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Bagna cauda, the Piedmontese anchovy-laden dipping sauce, gives crisp cucumber spears a deeply savory edge.

One of my favorite ways to serve raw vegetables is by embracing this interplay of texture and flavor: labneh with dukkah, bagna cauda with a chilled vegetable platter or a specialty vinegar paired with a dusting of za’atar.

We gave it an autumnal spin with assorted root vegetables, squash, and bagna cauda.

You don't have to serve them with the bagna cauda sauce . . . but you really should.

Pull up a shaded chair to enjoy Saffron Mediterranean Kitchen‘s wood-grilled octopus bagna cauda or sweet-onion-flecked kibbeh nayyeh, and the Penn Cove mussels in French Brasserie Four‘s moules frites.