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. Terrific Green Salads

Mario Batali
Mario Batali
October 2000

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Recipe Summary test

Yield:
MAKES ABOUT 2/3 CUP
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The vinaigrette can be refrigerated for up to 1 day.

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