This salad is based on bagna cauda (“hot bath”), a classic Piedmontese sauce made with anchovies, garlic, butter and olive oil. The ingredients are transformed into a dressing that is tossed with a nicely crunchy mix of escarole, radishes, celery and cucumber.
Apricot jam—mixed with olive oil, vinegar and herbs—makes for an irresistible sweet-tart dressing for bitter greens.
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This lovely winter salad gets a double hit of hazelnuts: hazelnut oil in the rich dressing and toasted hazelnuts in the salad.
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