Raw Vegetables with Anchovy Sauce

Rinse the vegetables, peel and cut in columns or pieces, as desired. Arrange on a plate.

Rinse the anchovy fillets under running water and pat dry. Peel the garlic and chop finely. Rinse the capers under running water and drain well. Cut the olives into thin slices. Cut the anchovies into small pieces. Melt the butter in a frying pan over medium heat. Gently sauté the chopped garlic; do not let it brown! Gradually add the olive oil and heat gently over the lowest setting, stirring frequently. Pay attention so the garlic does not burn. Remove the pan from the heat and pour in the anchovies, olives and capers. Mash everything with a fork. Place back on the stove, stir over low heat until a creamy sauce forms. If the sauce not creamy enough, then mash ingredients together again, very briefly.