For the bagna cauda, cut the peppers in half, remove the seeds, remove the stem and cut into thin strips. Cut the spring onions in half lengthwise. Cut carrots and celery into bite-sized pieces, fennel into thin slices, chicory into leaves. Arrange everything decoratively on a glass platter.
From the anchovy fillets, rinse the salt well, dab with kitchen paper and chop finely. Finely chop the garlic as well. Melt the butter in a fondue pan. Sauté garlic until tender, add anchovies and olive oil and heat to boiling point. Let the sauce simmer on the lowest heat for about 10 minutes and then keep it warm over the rechaud.
Now dip the prepared vegetables by hand and serve with the bagna cauda white bread.