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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Chandar singh
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
queen japer the alligator queen
[email protected]I'm not a big fan of radishes, but I really enjoyed them in this salad.
Rana Khaliq Noty boy
[email protected]This is the perfect salad to serve at a brunch or luncheon.
Mercy Munduruy
[email protected]I made this salad for a picnic and it was a big hit. Everyone loved the unique flavor combination.
BUNDY KING
[email protected]This salad is a great way to use up leftover chicken or tofu.
Heera Rafiq
[email protected]I followed the recipe exactly and my salad turned out great! I'll definitely be making this again.
Prem Singh
[email protected]The dressing is too oily for my taste.
christos papaioannou
[email protected]I found this salad to be a bit bland. I think it needs more seasoning.
Edward Mugo
[email protected]This salad is a bit too tart for my taste. I think I'll add a little honey to the dressing next time.
Tanisha Naima
[email protected]I highly recommend this salad. It's a great way to enjoy the bounty of spring produce.
R N Y
[email protected]This is one of my favorite spring salads. The flavors are so fresh and vibrant.
María José Urrego
[email protected]I've made this salad several times and it's always a crowd-pleaser.
Andre Gendreau
[email protected]This salad is a great way to use up leftover roasted vegetables.
Pharm. Queen Njideka Anidi
[email protected]I used arugula instead of dandelion greens and it worked great.
Cfrosty1
[email protected]I'm not a big fan of anchovies, so I omitted them from the dressing. It was still delicious!
Markus Thomsen
[email protected]I love the addition of the bagna cauda dressing. It gives the salad a nice savory flavor.
Jaelon Williams
[email protected]This recipe is so easy to follow. I was able to make it in under 30 minutes.
Barbara Moore
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor combination.
Mohamad El hajj
[email protected]This salad is the perfect balance of flavors. The bitter greens and sweet strawberries are a great contrast, and the tangy dressing brings it all together. I'll definitely be making this again!