Bagna Cauda Vinaigrette

Traditional bagna cauda is served as a warm dip for raw vegetables. Batali's version can be used as a cold dressing for hearty greens and vegetables.

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  • Servings: MAKES ABOUT 2/3 CUP

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  • 6 anchovy fillets
  • 2 garlic cloves, halved
  • 3 tablespoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons heavy cream
  • Salt and freshly ground pepper

How to make this recipe

  1. In a mini food processor, combine the anchovies and garlic and puree until smooth. Add the lemon juice and oil and blend well. Pour in the cream and process until smooth. Scrape into a bowl and season with salt and pepper.

Make Ahead

The vinaigrette can be refrigerated for up to 1 day.

Contributed By Published October 2000

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