Spring Vegetable Bagna Cauda Recipes

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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 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.

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



Bagna Cauda image

When I first tasted Bagna Cauda, I swooned. A heavenly, warm garlicky sauce and lots of fresh vegetables to dip into it. Boy do the Italians know how to live! It is traditional to dip little 'mops' of crusty bread to finish up the sauce if there's any left after the vegetables are finished.

Provided by evelynathens

Categories     Cauliflower

Time 20m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 16

7 garlic cloves, mashed to a paste
7 garlic cloves, sliced thin
1 1/3 cups olive oil
1 (5 ounce) can anchovy fillets, drained and chopped
1/3 cup butter, cut into pieces
2 tablespoons milk
sliced bell pepper
carrot, sticks
zucchini, sticks
cherry tomatoes
cauliflower
broccoli floret
celery, sticks
1 small button mushroom
green beans
snow peas

Steps:

  • In a small saucepan, cook garlic paste and sliced garlic in olive oil with anchovies over low heat, stirring occasionally, for 15 minutes (do not let garlic brown).
  • Stir butter and milk into mixture and transfer to a fondue pot.
  • Serve warm with accompanying vegetables.

Nutrition Facts : Calories 867.3, Fat 91.1, SaturatedFat 20.6, Cholesterol 71.8, Sodium 1415.8, Carbohydrate 3.9, Fiber 0.2, Sugar 0.2, Protein 11.4

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