In the Piedmont region of Italy, the warm anchovy–olive oil sauce called bagna cauda is typically served as a dip for vegetables. Here, Justin Smillie turns it into a warm dressing for baby spinach, adding fresh bread crumbs for crunch. Slideshow:Italian SaladsRecipe from Food & Wine America's Greatest New Cooks
The bagna cauda dressing can be refrigerated overnight. Warm gently before using.
To make bread crumbs, tear 2 slices of day-old white bread into pieces, spread on a baking sheet and toast in a 300° oven until dried but not browned, about 10 minutes. Transfer to a food processor and pulse until coarse crumbs form.