Italian

Bagna cauda with crudites

Name: Bagna cauda with crudites
Yield: 4
Cuisine: /italian
Ingredients: 10 anchovy fillets in oil, drained, finely chopped; 3 garlic cloves, crushed; 100g cold unsalted butter, cubed; 1/4 cup (60ml) extra virgin olive oil, plus extra to serve; Zest & juice of 1 lemon; 1 bunch baby red radishes, trimmed, halved; 1 bunch Japanese turnips, trimmed, halved; 1 bunch baby carrots, trimmed, halved; 1 green witlof & purple witlof, trimmed, leaves separated; 1 bunch French breakfast radishes, trimmed, leaves separated

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https://healthimprovements.info/recipes/bagna-cauda-crudites/470jz6zg — Bagna cauda with crudites

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by Trisha Greentree

Jul 12, 2019

Be sure to select crisp, crunchy vegetables.

10 anchovy fillets in oil, drained, finely chopped
3 garlic cloves, crushed
100g cold unsalted butter, cubed
1/4 cup (60ml) extra virgin olive oil, plus extra to serve
Zest & juice of 1 lemon
1 bunch baby red radishes, trimmed, halved
1 bunch Japanese turnips, trimmed, halved
1 bunch baby carrots, trimmed, halved
1 green witlof & purple witlof, trimmed, leaves separated
1 bunch French breakfast radishes, trimmed, leaves separated

Method

1.

Place anchovies and garlic in a large heatproof bowl set over a saucepan of simmering water. Slowly add butter, 1 piece at a time, whisking continuously to emulsify. Gradually whisk in oil. Add lemon zest and juice and season with black pepper. Place in a serving bowl. Scatter vegetables with freshly ground black pepper and drizzle with extra oil to serve.

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