Spring Salad With Bagna Cauda Dressing

Spring Salad With Bagna Cauda Dressing

Bagna cauda is a traditional Italian sauce that prominently features anchovy and garlic, often used as a dip for raw vegetables. Here it dresses a fresh spring salad. Use the quantities given and suggested vegetables as a guide, choosing whatever crisp offerings are available. Serve with a crusty baguette or hearth-baked loaf.
  • Total:
  • Serves: 4 persons



  1. 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.
  2. Step 2

    Arrange all the vegetables artfully on a large platter and garnish with eggs. Sprinkle lightly with salt and pepper.
  3. Step 3

    Drizzle 4 tablespoons of the dressing over the salad and serve. Pass the remaining dressing at the table.