Recipes Winter Vegetable Salad with Bagna Cauda Dressing Be the first to rate & review! Plus: More Vegetable Recipes and Tips By Suzanne Goin Suzanne Goin Instagram Website Suzanne Goin is a four-time James Beard Foundation award-winning chef and the author of two best-selling cookbooks. Food & Wine's Editorial Guidelines Updated on December 16, 2015 Print Rate It Share Share Tweet Pin Email Yield: 6 Ingredients 18 baby carrots 2 medium fennel bulbs, cut into thin wedges 1/2 pound broccoli rabe, large stems discarded 1 teaspoon thyme leaves 1/4 cup fresh lemon juice 5 tablespoons unsalted butter 1/2 cup extra-virgin olive oil 1 to 1 1/2 tablespoons chopped anchovies 1 tablespoon minced garlic 1 teaspoon thyme leaves 1/4 cup fresh lemon juice Salt and freshly ground pepper 1 medium red onion, thinly sliced 1 dried red chile, finely chopped 2 Belgian endives, separated into spears 18 small radishes with tops Directions In a large saucepan of boiling salted water, blanch the carrots for 2 minutes. Using a slotted spoon, transfer to a colander and refresh under cold water; drain well. Repeat with the fennel and broccoli rabe. In a small saucepan, melt the butter in 1/4 cup plus 2 tablespoons of the olive oil. Add the anchovies and cook over low heat, stirring, for 4 minutes. Add the minced garlic and 1/2 teaspoon of the thyme and cook until the garlic is golden, about 3 minutes. Add the lemon juice and season with salt and pepper. Remove the dressing from the heat. Heat the remaining 2 tablespoons of olive oil in a large skillet. Add the onion, the remaining 1/2 teaspoon of thyme and the chile and cook over moderately high heat just until the onion softens, about 2 minutes. Add the fennel and broccoli rabe and cook, stirring, just until heated through, about 3 minutes. Stir in the dressing. Transfer the vegetables to a large shallow bowl. Add the carrots, endives and radishes, season with salt and pepper and toss well and serve. Serve With Mozzarella bruschetta Suggested Pairing A fresh, light and round white with soft acidity and no oak will balance the saltiness of this salad with its fresh vegetal character. Rate it Print