Winter crunch salad with a mind-blowing sauce
This is a really interesting, delicious winter salad dish which is a great way of using up all the crunchy winter veg that's available. It's proper name is bagna cauda, which basically means 'hot bath' in Italian, and the idea is that you have a load of raw or just cooked pieces of vegetable which you dip into a delicious, warm sauce. You may like your sauce to be thick and oozy but I prefer mine to be quite thin and delicate, like the texture of thin custard, with a lovely sheen to it. You can use any vegetables you want, and depending on the season you can do a lighter summer version or a more root-veg-based winter one. I actually prefer my veg to be raw, as I love the crunch you get from them, but if you want to boil them briefly until they're al dente, feel free.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Beetroot | not in our table | 0 |
| Celeriac | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 cloves garlic, peeled
- 300 ml milk
- 10 anchovy fillets in oil
- 180 ml extra virgin olive oil, plus extra for drizzling
- 2-3 tablespoons white wine vinegar
- a few young carrots, peeled and finely sliced
- a few small raw beetroots, peeled and finely sliced
- a few sticks celery, trimmed and thinly sliced, yellow leaves reserved
- ½ small Romanesco or white cauliflower, broken into florets
- 1 bulb fennel, trimmed and finely sliced, herby tops reserved
- 1 handful small beetroot leaves, washed
- 1 bunch radishes, trimmed and washed
- ½ celeriac, peeled and finely sliced