Bagna cauda is a traditional Italian sauce that prominently features anchovy and garlic, often used as a dip for raw vegetables. Here it dresses a fresh spring salad. Use the quantities given and suggested vegetables as a guide, choosing whatever crisp offerings are available. Serve with a crusty baguette or hearth-baked loaf.
Provided by David Tanis
Categories dinner, lunch, salads and dressings, vegetables, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the dressing: Chop the anchovies and garlic to a rough paste, or pound together in a mortar. Place in a small saucepan, add olive oil and simmer over medium heat, without browning, for 2 minutes, until anchovies have dissolved. Transfer to a small bowl and whisk in crème fraîche, lemon zest and lemon juice. Set aside to cool.
- Arrange all the vegetables artfully on a large platter and garnish with eggs. Sprinkle lightly with salt and pepper.
- Drizzle 4 tablespoons of the dressing over the salad and serve. Pass the remaining dressing at the table.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 28 grams, Carbohydrate 14 grams, Fat 38 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 719 milligrams, Sugar 6 grams, TransFat 0 grams
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