Cooking From Every Angle

Bagna Cauda Salad

February 25, 2011 • 16 Comments

Bagna Cauda Salad

- Amanda

This is the final installment of the Counterfeit Cook Lunch Series. We’ve had shrimp and turkey, and now it’s time for a palate-cleansing salad. At a recent visit to Eataly, which is up the street from our office, I ate at the “vegetable restaurant,” which to my amazement really does serve only vegetables.

I’m a sucker for anything with bagna cauda (a garlic and anchovy sauce for dipping vegetables that translates as "warm bath") so the rest of the menu melted away as soon as I saw a vegetable and bagna cauda salad. The waiter delivered a plate covered with a tangle of crisp vegetable shavings, all slicked with a thin, pungent bagna cauda dressing.

At home, I improvised with a group of vegetables that are available in most grocery stores – by no means should you feel like you have to use all the vegetables in the following recipe; just try for 4 of them so there’s enough variety, and adjust the amounts accordingly. The salad holds up well, which is important for a packed lunch. But I may just serve this at my next dinner party.

Bagna Cauda Salad

Inspired by a salad at Eataly in New York

Serves 4

  • 2 small carrots, trimmed and peeled
  • 2 radishes, trimmed
  • 2 small turnips, trimmed and peeled
  • 2 small beets, trimmed and peeled
  • 1/4 small butternut squash (the seed end, preferably), seeded and peeled
  • 8 brussels sprouts, trimmed
  • 1/4 cup whole flat leaf parsley leaves
  • 4 anchovy fillets
  • 2 small (or 1 medium) garlic cloves
  • Salt
  • 2 tablespoons lemon juice
  • 5 tablespoons olive oil

See the full recipe (and save and print it) here. 

Jump to Comments (16)

Comments (16)

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Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oooooh!

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Like that response.

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over 3 years ago Broke and Chic

Amazing. What do you serve with it at lunch? Or is just the salad alone the lunch?

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

You could go in lots of directions. A piece of poached or roasted salmon. Room temperature roasted chicken. Grain salad. A hearty soup to follow.

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I'm sure this is akin to heresy, but what would you sub if you didn't want to use anchovies? Would you just add some salt, or maybe fish sauce, or maybe worchestershire, or even soy?

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Fish sauce sounds really good!

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Fish sauce is a good idea. If you do Worchestershire, you'll probably want to blend it with something else (Craig Claiborne used to love W-sauce and Tabasco together).

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over 3 years ago deanna1001

Glorious! I have the end of a squash sitting in the fridge - in fact I probably have all of these except the brussels sprouts. I'm heading into the kitchen now...

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Hope it was a success.

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over 3 years ago Jeffle

Beautiful! I was first introduced to Bagna Cauda as a dip for bread. It was so good, I began using it as a dip - or dressing - for most everything. Love the notion of thinly shaving all the veggies - more surface area means - more Bagna Cauda.

Cultures show us so much of themselves through their food - http://bit.ly/erLZdP

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Hadn't thought about the surface area when I was working on this, but that makes so much sense.

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over 3 years ago lastnightsdinner

I've been so bored with my winter salads lately - this sounds like just the thing to perk things up!

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Definitely the kind of thing to make if you don't mind breathing fire for a few hours.

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Just what I need! Thanks for a great (and gorgeous!) recipe!

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over 3 years ago Sagegreen

Oh, this is especially wonderful coming on the heels of pudding week! I mistakenly thought bagna cauda was just any warm bath cooking method. Oops...will have to wait for that window to edit recipes to open again. Thanks for the info and recipe!

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, trying to balance out the fondue and puddings!