Best 6 Spring Salad With Bagna Cauda Dressing Recipes

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Spring is the season of fresh and vibrant flavors, and what better way to celebrate its arrival than with a light and refreshing salad? This recipe for spring salad with bagna cauda dressing is the perfect way to enjoy the season's bounty. The salad is packed with crisp greens, tender vegetables, and tangy fruits, and the creamy, garlicky bagna cauda dressing adds a rich and flavorful touch. This salad is sure to be a hit at your next gathering, and it's also a great way to get your daily dose of fruits and vegetables.

Let's cook with our recipes!

BAGNA CAUDA



Bagna Cauda image

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time 15m

Yield about 2 cups sauce

Number Of Ingredients 5

1/2 cup plus 2 tablespoons extra-virgin olive oil
4 to 5 cloves garlic, peeled and microplaned or minced
12 anchovies preserved in olive oil, drained and chopped
1/3 to 1/2 cup unsalted butter, cut into chunks
A variety of raw vegetables, including fennel, cauliflower, Belgian endive, sweet peppers and zucchini

Steps:

  • Put the oil in a pan with the garlic and anchovies and cook over low heat, stirring, until you have a melted, muddy mess. Everything should begin to meld together. Whisk in 6 tablespoons of butter, and as soon as it has melted, remove from the heat and give a few more beats of your whisk so that everything is creamy and amalgamated. Taste, and if you feel you want this as a dipping sauce - which is meant to be pungent but not acrid. If you want the sauce a little more mellow, whisk in the remaining 2 tablespoons of butter. Pour into a dish that, ideally, fits over a flame so that it does not get cold at the table.
  • Dip in the crudites and eat.

SPRING SALAD WITH BAGNA CAUDA DRESSING



Spring Salad With Bagna Cauda Dressing image

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

8 anchovy fillets
4 garlic cloves
1/2 cup extra-virgin olive oil
1/2 cup crème fraîche
Zest of 1 lemon
3 tablespoons lemon juice, more to taste
2 cups baby arugula
2 cups baby spinach
2 Belgian endives, leaves separated
4 radishes, very thinly sliced
1 small fennel bulb, very thinly sliced
1 medium yellow beet, very thinly sliced
2 pale inner celery stalks, with leaves, very thinly sliced
12 small asparagus spears, blanched 1 minute and cooled, or raw if preferred
4 large eggs, boiled 8 minutes and cooled, halved or quartered
Salt and pepper

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

ARUGULA AND AVOCADO SALAD WITH BAGNA CAUDA DRESSING



Arugula and Avocado Salad with Bagna Cauda Dressing image

Provided by Melissa Clark

Categories     quick, salads and dressings

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
4 anchovies, finely chopped
1 very large garlic clove, minced
Large pinch kosher salt
1 tablespoon red wine vinegar
Black pepper
1 small bunch arugula, cleaned and torn into pieces (about 3 cups)
1 avocado, peeled, pitted and diced

Steps:

  • In a small skillet over medium heat, warm the oil. Add anchovies and cook over medium-low heat, stirring, until anchovies melt into the oil, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Remove from heat and whisk in salt, vinegar and pepper. Let cool to room temperature.
  • In a serving bowl, toss arugula with just enough dressing to coat. Season well with black pepper. In a smaller bowl, very gently toss avocado with more of the dressing (you may not need it all). Add avocado to arugula and very gently combine. Serve immediately.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 192 milligrams, Sugar 1 gram

CHARRED ASPARAGUS WITH CITRUS BAGNA CAUDA



Charred Asparagus with Citrus Bagna Cauda image

The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.

Provided by Alon Shaya

Categories     Bon Appétit     Side     Spring     Asparagus     Almond     Anchovy     Lemon     Orange     Garlic     Broil

Yield 4 servings

Number Of Ingredients 12

2 tablespoons skin-on almonds
2 oil-packed anchovy fillets
4 garlic cloves, smashed
1 sprig oregano
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
2 tablespoons unsalted butter
3 tablespoons olive oil, divided
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
Kosher salt, freshly ground pepper
1 1/2 pounds asparagus, trimmed

Steps:

  • Place a rack in upper third of oven and preheat to 350°F. Scatter almonds across a rimmed baking sheet and toast, tossing once, until darkened a little and fragrant, 8-10 minutes. Let cool slightly, then coarsely chop.
  • Cook anchovies, garlic, oregano, lemon zest, orange zest, butter, and 2 Tbsp. oil in a small saucepan over low heat, swirling occasionally, until garlic is golden, 15-20 minutes. Remove from heat; stir in orange and lemon juices and season with salt and pepper. Let bagna cauda sit while you prepare the asparagus.
  • Heat broiler. Toss asparagus with remaining 1 Tbsp. oil on a rimmed baking sheet to coat; season with salt and pepper. Broil until deeply browned in spots and crisp-tender, 5-8 minutes.
  • Toss asparagus and bagna cauda together on a platter; top with almonds.

BAGNA CAUDA



Bagna Cauda image

Ever since a family friend introduced us to this Italian dip, we have made it a tradition on New Year's Eve. You have to really like garlic to enjoy this. I have heard that some people omit the cream and substitute olive oil also. Serve with crusty Italian bread, raw cabbage wedges, lettuce, bread sticks or crackers.

Provided by Julie P.

Categories     Appetizers and Snacks     Seafood

Time 2h50m

Yield 12

Number Of Ingredients 4

½ cup butter
10 cloves garlic, minced
2 (2 ounce) cans anchovy fillets, drained
1 pint heavy cream

Steps:

  • Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until tender. Reduce heat to low. Mix in anchovy filets and heavy cream. Cook and stir until thickened. Remove from heat, cover and chill in the refrigerator approximately 2 hours.
  • Return the mixture to medium heat, stirring occasionally, until bubbly. Serve hot.

Nutrition Facts : Calories 224.1 calories, Carbohydrate 1.9 g, Cholesterol 81.1 mg, Fat 23.1 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 14.2 g, Sodium 345.1 mg, Sugar 0.1 g

SPRING VEGETABLE BAGNA CAUDA



Spring Vegetable Bagna Cauda image

Provided by Food Network

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 19

2 small heads fennel
6 tiny artichokes
4 small carrots
1 small cauliflower
1 Belgian endive
2 small heads radicchio (or radicchio di Treviso)
8 small asparagus spears
1 bunch baby turnips
1 bunch multicolored radishes
1 bunch spring onions
Handful peeled fava beans
Sea salt
10 to 12 salt-packed anchovies
6 cloves
Salt and pepper
2 cups extra-virgin olive oil
8 tablespoons (1 stick) unsalted butter
A few drops red wine vinegar
Lemon zest, optional

Steps:

  • Wash the vegetables in a large bowl of cold water and blot dry. Trim the fennel of any stringy layers, and slice thinly crosswise. Peel the outer leaves of the artichokes to reveal the pale green hearts, and slice into thin wedges. Peel the carrots and slice lengthwise. Cut the cauliflower into thin slices, or break it up into small florets. Separate the leaves of the Belgian endive and radicchio or Treviso. Snap off and discard the tough bottom ends of the asparagus and slice the spears into quarters lengthwise. Cut the turnips and radishes into quarters, leaving the tops attached, or leave whole if they are small. Clean the spring onions and slice in half lengthwise. Sprinkle everything lightly with sea salt and arrange the vegetables on a platter, tossing them together to create a colorful display. Scatter the fava beans over the top.
  • Rinse and fillet the anchovies. In a mortar, pound the garlic to a paste with a little salt and pepper. Add the anchovies and pound until roughly mashed. Warm the olive oil and butter over medium-low heat. Add half the anchovy mixture, the red wine vinegar, and lemon zest, and gently simmer for 2 minutes. Stir in the remaining anchovy mixture, taste for salt and pepper, and transfer the sauce to a warmed bowl or individual ramekins.

Tips:

  • To make the most of the fresh produce in this salad, choose seasonal vegetables that are at their peak flavor.
  • If you can't find fresh fava beans, you can use frozen or canned beans instead. Just be sure to thaw or drain them before using.
  • To make the bagna cauda dressing, you can use either anchovies or sardines. If you're using anchovies, be sure to remove the bones before blending.
  • If you don't have a blender, you can make the dressing by mashing the anchovies or sardines with a fork and then whisking in the olive oil, vinegar, and garlic.
  • This salad is best served immediately after it's made. However, you can store the leftovers in the refrigerator for up to 2 days.

Conclusion:

This spring salad with bagna cauda dressing is a delicious and refreshing way to enjoy the flavors of spring. The salad is packed with fresh vegetables, and the dressing is creamy and flavorful. This salad is perfect for a light lunch or dinner, and it's also a great way to use up any leftover vegetables you have on hand.

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