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Ingredients
  • 1½ lb. mixed crunchy vegetables (such as fennel, radishes, turnips, beets, and/or carrots), tough skins peeled
  • 1 cup walnuts
  • 5 oil-packed anchovy fillets
  • 2 large garlic cloves
  • Kosher salt
  • ⅓ cup extra-virgin olive oil, plus more for drizzling
  • 3 Tbsp. fresh lemon juice
  • 2 oz. Parmesan, shaved, divided
  • Special Equipment
  • A mortar and pestle
Steps
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