Fall
Bagna Cauda Salad
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20 Reviews
JayKayTee
April 16, 2017
Made this yesterday: used spinach instead of brussels sprouts, omitted turnips added toasted pine nuts went ahead an added beets let sit for an hour, didn't have problem with bleeding beets, but I let all prep sit for 15 minutes before mixing. If I were serving to company, I'd mix beets separately then add before serving just to make sure all didn't turn into a red salad.
I can't think of a reason why this salad couldn't be made way ahead of time to serve. Slice all, mix dressing, refrigerate and mix 15 - 30 minutes before serving.
I can't think of a reason why this salad couldn't be made way ahead of time to serve. Slice all, mix dressing, refrigerate and mix 15 - 30 minutes before serving.
Patti
August 19, 2015
How far ahead can you make this? I'd like to serve it for a party but can't do a lot of last minute prep. Thanks.
Patti
August 20, 2015
Thanks for the answer. Unfortunately I am looking for something fresh and vegetable-ish I can make early in the day for the evening. Doesn't sound like this will work, but I will definitely try Bagna Cauda Salad another time.
epicharis
October 26, 2013
Could I bring this to work without my coworkers hating me? I worry that the smell of the dressing might be offensive.
Amanda H.
October 26, 2013
Yes, absolutely -- there's no garlic in the dressing so while the flavor is pungent, the salad isn't super aromatic.
LittleMissMuffin
January 31, 2015
I don't understand how there is no garlic in the dressing. Are you leaving the garlic in the mortar and pestle when u pour out the rest?
Amanda H.
January 31, 2015
I'm so glad you commented because I have no idea why I said there was no garlic in the dressing -- there is *definitely* garlic in the dressing! 2 cloves, in fact! In Step 6, the garlic gets mashed with the anchovies and salt. Thanks for catching this -- and epicharis, apologies for misguiding you last year!
LittleMissMuffin
February 5, 2015
Thanks so much for the quick reply. I made this for 8 people last weekend, all of whom said they didn't like anchovies or raw garlic and everyone loved it. I didn't tell them what was in the dressing until afterwards.
Jbkitchen
January 10, 2013
I really like the addition of walnuts in my bagna couda. It is more hearty and I think would make it less Caesar-like.
Debgagnier
January 9, 2013
Hello, do you precook any of the vegetables, like the brussel sprouts to keep them tender. sounds like a very yummy salad, and I will try it soon.
Amanda H.
January 9, 2013
You don't need to if you slice the vegetables thinly enough, and it's always a good idea to let the salad sit after it's been dressed -- lets everything relax a bit. Hope you enjoy it!
georgiegirl
March 20, 2011
Any suggestions as to what can be used instead of the anchovy fillets, for those vegetarians that won't eat the little critters?
Emalani
June 1, 2012
For my sister who doesn't like anchovies (weirdo), I put some of the brine in from the caper jar. Seems to give the dressing a similar punch.
mainecoon
February 27, 2011
About that dinner party: Will your guests use forks, forks and knives, or--best of all but most unlikely--their fingers. I think this will be hard to manage with just a fork, while knife and fork seems like overkill for a raw salad. Fingers work great. (That was the way I tried it, and because it is so good I, too, want to serve it to guests. But maybe I should wait for picnic weather. Though that would make winter veggies unwelcome. What to do? what to do?)
On another point: When I do serve it to guests I think I will toss the beets separately, adding them to the whole only after getting them all well-coated. It turns out that even raw beets do bleed.
On another point: When I do serve it to guests I think I will toss the beets separately, adding them to the whole only after getting them all well-coated. It turns out that even raw beets do bleed.
Amanda H.
February 27, 2011
I'm so glad you brought this up because that's exactly what I did with the beets for the photo and I meant to include that process of adding them at the end in the recipe. Will fix it now -- thanks.
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