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. Slideshow: More Salad Dressings
Recipe Summary test
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. • Spread the dressing on a flour tortilla, top with a little mozzarella and broil for an instant white pizza. • Toss just-cooked potatoes and chopped hard-cooked eggs with this dressing for a lighter, more flavorful take on potato salad.