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Bagna Cauda Vinaigrette

This is a cold version of the warm anchovy dip that often accompanies raw vegetables in Italy. The tiny bit of mayonnaise isn't traditional, but it does help keep the dressing emulsified so it looks appealing and evenly coats every salad leaf.

  • Total Time:
  • Servings: 1 cup

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  • 1 garlic clove, minced
  • 5 anchovy fillets, minced
  • Salt
  • 1 teaspoon mayonnaise
  • 1/4 cup Champagne vinegar
  • 3/4 cup extra-virgin olive oil
  • 2 tablespoons minced parsley
  • Freshly ground black pepper


  1. Using a mortar and pestle or the flat side of a chef’s knife, smash the garlic, anchovies and a pinch of salt to a smooth paste.
  2. Transfer paste to a bowl and add the mayonnaise and vinegar and whisk until combined. Gradually add the olive oil in a slow steady stream, whisking constantly. Stir in the parsley and season with salt and pepper.

Make Ahead

The dressing can be refrigerated for up to 3 days. Shake or whisk to re-emulsify.


One Serving: (2 tablespoons) 188 cal, 20.1 gm fat, 3 gm sat fat, .3 gm carb, 0 fiber, 2.9 gm protein. Tips: Serve warm as a dip for spring vegetables including grilled artichokes or raw radishes. o Spread the dressing on a flour tortilla, top with a little mozzarella and broil for an instant white pizza. o Toss just-cooked potatoes and chopped hard-cooked eggs with this dressing for a lighter, more flavorful take on potato salad.

Contributed By Photo © Sneh Roy Published August 2013

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