Active Time
Total Time
35 MIN
Serves : 4

This salad is based on bagna cauda ("hot bath"), a classic Piedmontese sauce made with anchovies, garlic, butter and olive oil. It's generally served warm, with raw vegetables for dipping. Melissa Rubel Jacobson transforms most of bagna cauda's ingredients into a dressing that she tosses with a nicely crunchy mix of escarole, radishes, celery and cucumber.    More Great Salads  

How to Make It

Step 1    

Preheat the oven to 350°. On a baking sheet, toast the bread for 15 minutes, tossing once, until lightly golden; let cool.

Step 2    

Meanwhile, in a large bowl, toss the escarole strips with the radishes, celery, tomatoes and cucumber.

Step 3    

In a small saucepan, combine the olive oil, chopped anchovies and minced garlic and cook over moderate heat, stirring occasionally, until the garlic is lightly golden, about 7 minutes. Add the lemon juice and season generously with pepper.

Step 4    

Add the croutons to the salad and toss. Pour the dressing over the salad, season lightly with salt and toss again. Serve at once.

You May Like