Bagna Cauda Salad
Bagna Cauda Salad is a salad that serves 4. One portion of this dish contains roughly 4g of protein, 18g of fat, and a total of 238 calories. For $1.27 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. From preparation to the plate, this recipe takes around 45 minutes. This recipe is liked by 20 foodies and cooks. It is brought to you by Food52. A mixture of lemon juice, beets, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so delicious. Overall, this recipe earns an awesome spoonacular score of 97%. If you like this recipe, you might also like recipes such as Kale Salad With Bagna Cauda Vinaigrette, Bagna Cauda, and Bagna Cauda.
Servings: 4
Ingredients:
4 anchovy fillets
2 small beets, trimmed and peeled
8 brussels sprouts, trimmed
1/4 small butternut squash (the seed end, preferably), seeded and peeled
2 small carrots, trimmed and peeled
1/4 cup whole flat leaf parsley leaves
2 small (or 1 medium) garlic cloves
2 Tbsps lemon juice
5 Tbsps olive oil
2 radishes, trimmed
Salt
2 small turnips, trimmed and peeled
Equipment:
mandoline
mixing bowl
mortar and pestle
food processor
blender
Cooking instruction summary:
Cut the carrot into 3-inch-long, sliver thin batons (I first cut the carrot crosswise into 3-inch lengths; then I cut each piece in half lengthwise; finally, I cut each half lengthwise into 1/8-inch slivers.) Using a mandoline, slice the radishes, turnips, and beets crosswise into the thinnest circles possible they should be translucent. Put the mandoline to work again: slice the butternut squash into the thinnest ribbons possible. Stop when you have 2 cups of ribbons. Pull the brussels sprouts into leaves you may need to trim the stem as you go to help the leaves separate, and remember that the leaves tend to wind around the sprout, so you want to pull them off the sprout in an unwinding fashion. In a large mixing bowl, combine the carrots, radishes, turnips, squash, brussels sprouts, and parsley. (Leave aside the beets until the end; otherwise, they'll stain the rest of the vegetables.) Mix with your hands to disperse the vegetables. You should have 4 to 6 cups of vegetables. In a mortar and pestle (or in a mini food processor or blender), pound the anchovy, garlic, and a large pinch of salt to a paste. Slowly beat in the lemon juice, followed by the olive oil, adding it in drops so the dressing has time to emulsify. Season to taste with salt, and add more lemon juice or oil if needed. Pour half the dressing over the vegetables and blend with your hands so you can separate the vegetables (they like to cling to each other). Mix and mix and mix! Then taste and adjust seasoning. If its good, slip the beets into the salad (but don't really mix them in), and let the salad rest for at least 15 minutes before serving. Then eat, and feel virtuous.
Step by step:
1. Cut the carrot into 3-inch-long, sliver thin batons (I first cut the carrot crosswise into 3-inch lengths; then I cut each piece in half lengthwise; finally, I cut each half lengthwise into 1/8-inch slivers.)
2. Using a mandoline, slice the radishes, turnips, and beets crosswise into the thinnest circles possible they should be translucent.
3. Put the mandoline to work again: slice the butternut squash into the thinnest ribbons possible. Stop when you have 2 cups of ribbons.
4. Pull the brussels sprouts into leaves you may need to trim the stem as you go to help the leaves separate, and remember that the leaves tend to wind around the sprout, so you want to pull them off the sprout in an unwinding fashion.
5. In a large mixing bowl, combine the carrots, radishes, turnips, squash, brussels sprouts, and parsley. (Leave aside the beets until the end; otherwise, they'll stain the rest of the vegetables.)
6. Mix with your hands to disperse the vegetables. You should have 4 to 6 cups of vegetables.
7. In a mortar and pestle (or in a mini food processor or blender), pound the anchovy, garlic, and a large pinch of salt to a paste. Slowly beat in the lemon juice, followed by the olive oil, adding it in drops so the dressing has time to emulsify. Season to taste with salt, and add more lemon juice or oil if needed.
8. Pour half the dressing over the vegetables and blend with your hands so you can separate the vegetables (they like to cling to each other).
9. Mix and mix and mix! Then taste and adjust seasoning. If its good, slip the beets into the salad (but don't really mix them in), and let the salad rest for at least 15 minutes before serving. Then eat, and feel virtuous.
Nutrition Information:
covered percent of daily need
