Spring Vegetable Bagna Cauda

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Spring Vegetable Bagna Cauda

 

 

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

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.

 

Yield: 6 to 8 servings

Prep Time: 30 minutes

Cook Time: 5 minutes

Difficulty: Easy

 

 

 

 

 

 

 

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