Recipe: Roasted Baby Root Vegetables with Grilled Bread, Fall Greens, and Bagna Cauda Dressing

Like many chefs, Kate Ladoulis, who cooks at Django's in Crested Butte, is a victim of a particular seasonal disorder: the persistent struggle to churn out new and inventive dishes during the year's bleaker months for produce.

When faced with autumn's first baby root vegetables, Ladoulis made a mental connection with bagna cauda, Italy's garlicky, buttery, and briny version of fondue. She got to work on a spin: chopped white anchovies and garlic were gently simmered in olive oil to make a lighter but still powerful dressing, which she tossed with those vegetables and some hardy greens. After piling it all on a slab of grilled bread, Ladoulis had an inspired salad for her menu—at least until next season.

Get the recipe here.