Bagna Cauda-Style Salad

Bagna Cauda-Style Salad
Makes 10
Prep 15 m
Cook 5 m


  1. 1 of 1 Heat 1/4 cup unsalted butter in a small saucepan. Add 6 finely chopped anchovy fillets and 4 chopped cloves garlic; cook 1 minute over medium-low. Stir in 1/3 cup olive oil and cook 4 minutes, stirring occasionally. In a large bowl, combine 8 cups mixed raw vegetables, such as cauliflower florets, halved radishes, small white mushrooms, strips of sweet pepper and 1-inch pieces of carrot and celery. Toss with 1/4 cup dressing. Serve with thin slices of baguette and remaining dressing on the side.
Nutrition Information for Bagna Cauda-Style Salad
Servings Per Recipe: 10
Per Serving: 379 mg sodium, 7 g pro., 16 g Fat, total, 3 g fiber, 280 kcal cal., 29 g carb.