This no-cook dish bursts with summer’s stars: raw corn is sweet and refreshing, as are lambsquarters and succulent purslane. Just-picked tomatoes seduce with their juicy forms. The sauce is sublime. It straddles the beloved Italian bagna cauda and a garden pesto, sans the cheese. Additions of fresh mint and tender carrot tops make a lust-worthy experience out of simple vegetables in a bowl
- If you refrigerated the sauce, bring it to room temperature 30 minutes prior to using.
- Cut the larger tomatoes into chunky wedges, the smaller ones into halves. Spread the sauce as a base layer in shallow bowls to coat the bottom of each bowl. Scatter the lambsquarter leaves, stripped from their stems, followed by the corn. Nestle the tomatoes into the mixture. Finish with the purslane sprigs. Drizzle all lightly with oil, season with flake salt and ground pepper.
- In a food processor, blitz the olive oil, almonds, and garlic until the mixture resembles a loose paste. Add the anchovies and blend until incorporated. Add the carrot tops, mint, pipicha leaves plucked from their stems, parsley, and vinegar and blitz until combined, scraping down the sides with a rubber spatula as needed. Taste and adjust the seasoning. Sealed in a jar, the sauce can be refrigerated for 1 week and frozen for up to 6 months.