Spring Salad With Bagna Cauda Dressing
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8anchovy fillets
- 4garlic cloves
- ½cup extra-virgin olive oil
- ½cup crème fraîche
- Zest of 1 lemon
- 3tablespoons lemon juice, more to taste
- 2cups baby arugula
- 2cups baby spinach
- 2Belgian endives, leaves separated
- 4radishes, very thinly sliced
- 1small fennel bulb, very thinly sliced
- 1medium yellow beet, very thinly sliced
- 2pale inner celery stalks, with leaves, very thinly sliced
- 12small asparagus spears, blanched 1 minute and cooled, or raw if preferred
- 4large eggs, boiled 8 minutes and cooled, halved or quartered
- Salt and pepper
For the Dressing
For the Salad
Nutritional analysis per serving (4 servings)
437 calories; 38 grams fat; 8 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 4 grams polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 12 grams protein; 718 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
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.
- Step 2
Arrange all the vegetables artfully on a large platter and garnish with eggs. Sprinkle lightly with salt and pepper.
- Step 3
Drizzle 4 tablespoons of the dressing over the salad and serve. Pass the remaining dressing at the table.
Private Notes
Comments
Is there a non-dairy alternative to the creme fraiche?
Yes, yellow beets and Chioggia (striped) beets are wonderful raw if:(1) The beets are small--no more than 2" diameter, (2) peeled and (3) very thinly sliced. They have a sweet flavor and a nice crunch. I would not recommend doing this with red beets because of the color bleeding onto the other ingredients; and because red beets have a much earthier flavor. Another terrific recipe from Chef Tanis--the addition of crème fraiche is brilliant--it tames the garlic heat.
You don't need the creme fraiche at all. This is a delicious but not traditional recipe. I bet an aioli could be used to make a traditional bagna cauda creamy, but you'd have to serve it warm, not hot, or the oil would separate from the egg protein.
I made this in a hurry so read the instructions for chopping the anchovies and garlic as "roughly chop," so my mixture did not have adequate flavor. I had made a half recipe to serve two; and there was not enough of the bagna cauda base for a successful puree with the processing wand. I had to crush a clove of garlic to add to the salad dressing. "Bagna cauda dressing" does not intend to describe a classic bagna cauda, though I have seen variations which add some butter to the mixture.
Delicious! Tried the dressing tonight with non-fat Greek yogurt instead of creme fraiche for a healthier option (but we love it with creme fraiche too), and it was great with yogurt. The garlic, anchovy, lemon combo dominates regardless of the fat (or non-fat) used. Fabulous on our salad, but so yummy, we couldn't resist dabbing it on everything else (grilled eggplant and chicken kebabs). My hubby thinks it would be great with grilled naan or pita; I agree. Can't go wrong with this recipe.
I had never had this dressing until I attended a friends wedding reception and this was served ... this recipe was fantastic and poured some extra to dip hot bread in... this one is a keeper
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