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Prep time
15 minutes
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Cook time
5 minutes
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Serves
4 to 6
Author Notes
"This dressing was inspired by the Italian sauce called bagna cauda, a warm olive oil dip in which anchovies, capers, garlic, parsley, and nuts take a nice bath. I wanted something luscious and rich to temper those sharp and salty ingredients, and really struggled before landing on the creamiest thing of all: cream. Steeping the garlic and anchovy with the cream mellows their bite, while simultaneously infusing the cream with flavor. Everybody wins!"
Reprinted from Where Cooking Begins: Uncomplicated Recipes To Make You a Great Cook. Copyright © 2019 by Carla Lalli Music. Photographs copyright © 2019 Gentl and Hyers. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. —Food52
Test Kitchen Notes
Featured in: How Changing the Way I Grocery Shop Has Made Me a Better Cook —The Editors
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Ingredients
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2/3 cup
heavy cream
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2
oil-packed anchovy fillets
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1/2 bunch
parsley, stems and leaves separated, leaves roughly chopped
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3
garlic cloves, smashed
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1 pinch
kosher salt, plus more to taste
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1 pinch
freshly ground pepper, plus more to taste
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2/3 cup
walnuts, roughly chopped
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1/4 cup
extra-virgin olive oil
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2
small heads lettuce, leaves separated, washed, and dried
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2 teaspoons
red wine vinegar
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1 pinch
flaky sea salt, for serving
Directions
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In a small saucepan, combine cream, anchovies, parsley stems, garlic, a pinch of salt, and several grinds of pepper and bring to a very gentle simmer over medium heat. Remove from heat, cover, and let sit 10 minutes for flavors to infuse.
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Meanwhile, in a small skillet, combine walnuts and olive oil and cook over medium heat, tossing and stirring often, until nuts are deep golden and toasty in spots, about 3 minutes. Transfer to a small bowl, season with salt, and stir. Let cool.
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Pluck the parsley stems out of the cream mixture, then use a fork to whisk the mixture and break the garlic and anchovies into small pieces (the fillets should disintegrate without any effort). Taste dressing and season with salt, if needed.
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Toss lettuce in a large serving bowl or platter with vinegar, then season with flaky salt. Spoon dressing over (use all of it even though it might seem like a lot). Stir walnuts and chopped parsley together and scatter over the salad. Season with more flaky salt and pepper.
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SPIN IT:
-2 heads Little Gem romaine hearts, 2 heads Boston lettuce, or 1 head green or red leaf lettuce, can all be used
-1 head radicchio or 3 endive for the lettuce
-A few dashes of fish sauce for anchovies
-Almonds or pecans in place of walnuts
-Lemon juice for vinegar
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