SPRING SALAD WITH BAGNA CAUDA DRESSING
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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Ophis Nephele
[email protected]This salad is a great way to use up leftover vegetables. I had some asparagus, snap peas, and carrots that were about to go bad, so I threw them all in this salad and it turned out great!
Dawn Williams
[email protected]I'm not a huge fan of anchovies, but I was pleasantly surprised by how well they worked in this salad. The dressing was creamy and flavorful, and the vegetables were perfectly cooked.
Michael Stander
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids loved the creamy dressing and the sweet roasted vegetables.
Nawaz Abbas
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love the combination of flavors and textures.
Rahem Rahem
[email protected]I've made this salad several times and it's always a hit. It's a great way to use up leftover vegetables and it's always delicious.
Pray for Albania
[email protected]This salad is a great way to celebrate spring. The fresh vegetables and herbs are so flavorful and the dressing is the perfect finishing touch.
Mubashir mahi Mubashir mahi
[email protected]I love the versatility of this salad. You can add or subtract vegetables depending on what you have on hand.
Larry Najat
[email protected]This salad is a great make-ahead dish. I made it the night before and it was even better the next day.
caasha aadan
[email protected]I'm not a huge fan of cauliflower, but I loved it in this salad. The roasting process brought out its natural sweetness and the dressing really complemented it.
Thokar Aashiqmilan
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids loved the creamy dressing and the sweet roasted vegetables.
Deja Brider
[email protected]I made this salad for a picnic and it was the perfect dish to transport. The dressing didn't wilt the vegetables, and the salad stayed fresh and flavorful all day.
Mils G
[email protected]This salad is a great way to use up leftover vegetables. I had some asparagus, snap peas, and carrots that were about to go bad, so I threw them all in this salad and it turned out great!
Akinrinde Elijah
[email protected]I'm not a big fan of anchovies, but I was pleasantly surprised by how well they worked in this salad. The dressing was creamy and flavorful, and the vegetables were perfectly cooked.
Ms. Shano
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love the combination of flavors and textures.
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[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor of the bagna cauda dressing. I will definitely be making this salad again.
Adam Lamhajar
[email protected]This salad was a refreshing and delicious way to celebrate spring! The dressing was creamy and tangy, and the vegetables were crisp and flavorful. I especially loved the addition of the anchovies, which added a nice salty depth of flavor.