Summertime "Bagna Cauda" Salad

Anchovies are amazing. Chances are that anyone claiming that they don't like them really do (let's face it, everyone enjoys a good caesar salad). Bagna Cauda is a stunning Italian dip for vegetables. This sauce is normally served warm and has key ingredients such as garlic, anchovies and olive oil. So I decided to make a deconstructed-light-salad-version of this killer sauce. You could even do a great "Wintertime Bagna Cauda Salad" with a warm vinaigrette (I will have to keep this in mind)!

I got the mesclun greens and beautiful multi-colored radishes from the farmers market!

Salad Ingredients: (Serves 1-2)
Handful of mesclun greens
4 multicolored radishes, thinly sliced
1/2 celery stick, sliced
1 hard boiled egg, cut in half
4 anchovy filets

Nicely place all of the ingredients on the bed of mesclun greens. Toss with the dressing (ingredients below). Enjoy!

Dressing Ingredients:
1/2 tsp. fresh tarragon, minced
olive oil
lemon juice
chopped capers
pinch salt
pinch pepper
pinch red chili flakes

Whisk all of the ingredients together.

Happy Eatings!

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