RECIPE

Bagna Cauda Vinaigrette

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: MAKES ABOUT 2/3 CUP

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.

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: MAKES ABOUT 2/3 CUP
  • FAST
  • MAKE-AHEAD

Ingredients

  • Ingredients
    1. 6 anchovy fillets
    2. 2 garlic cloves, halved
    3. 3 tablespoons fresh lemon juice
    4. 1/4 cup extra-virgin olive oil
    5. 3 tablespoons heavy cream
    6. Salt and freshly ground pepper

Directions

  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.

Serve With

Marinated Anchovies with Vegetables