Arugula and Avocado Salad with Bagna Cauda Dressing
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons extra-virgin olive oil
- 4anchovies, finely chopped
- 1very large garlic clove, minced
- Large pinch kosher salt
- 1tablespoon red wine vinegar
- Black pepper
- 1small bunch arugula, cleaned and torn into pieces (about 3 cups)
- 1avocado, peeled, pitted and diced
Nutritional analysis per serving (4 servings)
185 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 3 grams protein; 192 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small skillet over medium heat, warm the oil. Add anchovies and cook over medium-low heat, stirring, until anchovies melt into the oil, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Remove from heat and whisk in salt, vinegar and pepper. Let cool to room temperature.
- Step 2
In a serving bowl, toss arugula with just enough dressing to coat. Season well with black pepper. In a smaller bowl, very gently toss avocado with more of the dressing (you may not need it all). Add avocado to arugula and very gently combine. Serve immediately.
Private Notes
Comments
This is delicious. If you are like me and prefer anchovies from a tube instead of opening and using only part of a tin, it was important to dissolve the anchovy paste into the oil prior to actually heating the oil. I found that it dissolved much more easily when whisked into room temperature oil instead of cooking in hot oil. After dissolving in room temperature oil, I heated the oil mixture before adding the garlic and followed the recipe from that point.
I like the simplicity of the recipe. It has a very good balance of fat and acidity, which tones down the spice of the arugula, making for a surprisingly filling salad. I used canned sardines.
I grated a little Meyer lemon into the mix for a slight citrus twist and it’s delightful.
Delicious! My CSA box came with baby arugula and this was the best way to use it. Served it with grilled rib eye steaks and roasted sweet potatoes. I may have thrown in an extra anchovy in the dressing.
Just about the best salad ever. A perfect combination of the peppery arugula and mild avocado. The dressing is beyond delicious. We have made the dressing for pasta, bread, rice, chicken. A definite keeper.
Fancy look and taste with very little work. Yum! Melting anchovies in olive oil is a brilliant idea for salad dressing. Avocado and arugula go very well together.
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