Best 7 Spring Vegetable Bagna Cauda Recipes

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Spring Vegetable Bagna Cauda is a delightful and vibrant dish that celebrates the bounty of fresh spring vegetables. Originating from the Piedmont region of Italy, bagna cauda is a warm, creamy dip made with garlic, anchovies, olive oil, and butter. In this article, we present two variations of this classic dish: a traditional version and a vegan alternative.

The traditional Spring Vegetable Bagna Cauda recipe stays true to the original preparation, using anchovies to impart a savory depth of flavor. Fresh spring vegetables such as asparagus, baby carrots, snap peas, and radishes are served alongside the dip, providing a colorful and texturally diverse array of accompaniments.

For those seeking a plant-based option, the Vegan Spring Vegetable Bagna Cauda offers a delicious and compassionate alternative. This version substitutes anchovies with roasted red peppers, capers, and sun-dried tomatoes, creating a rich and flavorful dip that is every bit as satisfying as the traditional recipe. Seasonal vegetables like baby artichokes, broccoli florets, and fennel accompany this vegan delight, making it a vibrant and guilt-free treat.

Both variations of Spring Vegetable Bagna Cauda are perfect for entertaining guests or enjoying as a cozy meal at home. The recipes are easy to follow and can be tailored to suit individual preferences. Whether you prefer the classic anchovy-based dip or the plant-based alternative, this dish is sure to become a favorite for any lover of fresh, seasonal cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

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

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 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.

BAGNA CAUDA VEGETABLE TOSS



Bagna Cauda Vegetable Toss image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

Salt
1 bunch broccolini, washed and trimmed, cut into 2-inch lengths
1/4 cup extra-virgin olive oil
6 anchovy fillets
1/2 teaspoon crushed red pepper flakes
2 large cloves garlic, chopped
3 tablespoons capers, chopped
1/4 cup finely chopped flat-leaf parsley
1 carrot, peeled, cut into thin matchsticks
2 small zucchini or 1 medium, cut into fat matchsticks
1 red bell pepper, seeded, quartered lengthwise and thinly sliced crosswise
1 bunch scallions, cut into 2-inch lengths on the bias

Steps:

  • Bring a couple of inches water in a skillet to a boil, over medium heat. Salt the water and add the broccolini. Cook until crisp-tender, about 3 minutes. Drain, run under cold water and reserve. Return the skillet to the stove top over medium to medium-high heat and add the 1/4 cup extra-virgin olive oil, 4 turns of the pan. When the oil is hot, add the anchovies and stir to melt them into the oil. Stir in the red pepper flakes, the garlic, capers, parsley and all the vegetables including the reserved broccolini. Transfer to a serving dish and serve.

BAGNA CAUDA



Bagna Cauda image

Provided by Michael Chiarello : Food Network

Time 22m

Yield 6 to 8 servings

Number Of Ingredients 6

Olive oil
8 cloves garlic, minced
6 anchovies, optional
Large pinch chili flakes
Salt and pepper
1 tablespoon minced parsley leaves

Steps:

  • In a hot pan, pour a good amount of olive oil in. When the oil starts to warm up, add garlic and turn the flame down.
  • Add the anchovies, if using (don't worry about mincing them as they will dissolve in the mixture). The anchovies should cook in the garlic oil until the garlic becomes brown and the anchovies dissolve.
  • When the garlic gets light brown, about 5 minutes, add chili flakes until they toast up and then turn flame off. Add more olive oil and salt and pepper for flavor.
  • Right before you heat the sauce in your fondue pot, add some minced parsley to cook in the sauce.

BAGNA CAUDA



Bagna Cauda image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 4

2 sticks salted butter
1 head garlic, cloves separated, peeled and finely minced
One 2-ounce tin oil-packed anchovies
Bread or raw vegetables, for serving

Steps:

  • Melt the butter in a saucepan over medium-high heat. Add the garlic and cook until it is fragrant and becomes golden, about 1 minute.
  • Stir in the anchovies and the oil from the tin and continue to cook, stirring often, until the anchovies melt into the butter, about 5 minutes.
  • Transfer the sauce to a medium bowl. Serve with bread or raw vegetables on the side for dipping.

BAGNA CAUDA DIP WITH ASSORTED VEGETABLES



Bagna Cauda Dip with Assorted Vegetables image

Provided by Selma Brown Morrow

Categories     Garlic     Appetizer     Cocktail Party     High Fiber     Oscars     Backyard BBQ     Green Bean     Beet     Zucchini     Party     Anchovy     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Assorted vegetables (such as sugar snap peas, haricots verts, cauliflower florets, baby zucchini and pattypan squash, asparagus spears, and baby golden and scarlet beets)
24 unpeeled large garlic cloves (about 4 ounces)
2 tablespoons (1/4 stick) butter
1 2-ounce can anchovy fillets, oil drained, anchovies chopped
1/3 cup extra-virgin olive oil

Steps:

  • Bring large pot of salted water to boil. Blanch sugar snap peas and haricots verts 1 minute. Using strainer, transfer vegetables to paper towels to drain. Blanch cauliflower florets 2 minutes; blanch zucchini, pattypan squash, and asparagus spears 3 minutes. Cook baby beets in same pot of water until tender, about 15 minutes; cool, peel, and cut beets in half.
  • Simmer garlic cloves in medium saucepan of salted water until tender, 20 to 25 minutes. Drain, cool, and peel. Place garlic in shallow bowl; mash with back of fork until smooth. Melt butter in skillet over medium heat. Add anchovies and stir 1 minute. Add garlic, then whisk in olive oil. Reduce heat to medium-low. Simmer 5 minutes, whisking occasionally (sauce may separate). Season with salt and pepper; serve dip with vegetables.

Tips:

  • For a richer flavor, roast the vegetables before adding them to the bagna cauda.
  • If you don't have heavy cream, you can use milk or water instead.
  • To make the bagna cauda ahead of time, simply prepare the sauce and then refrigerate it for up to 3 days. When you're ready to serve, reheat the sauce over low heat until warmed through.
  • Serve the bagna cauda with a variety of vegetables, such as broccoli, cauliflower, carrots, celery, and bell peppers.

Conclusion:

Bagna cauda is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is a great way to use up fresh vegetables and is perfect for a party or gathering. With its creamy, garlicky sauce and roasted vegetables, bagna cauda is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting way to enjoy vegetables, give bagna cauda a try!

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