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 Award-winning chef and the author of two bestselling cookbooks, Sunday Suppers at Lucques and The A.O.C. Cookbook. She is the co-owner of several beloved Los Angeles restaurants.Expertise: chef, restaurateur, cookbook author, farmers market advocate.Experience: Suzanne Goin was born in Los Angeles to food-obsessed Francophile parents. A graduate of Brown University, Suzanne's background includes positions at some of the most acclaimed restaurants in the United States, including Ma Maison and L'Orangerie in Los Angeles, Al Forno in Providence, Olives in Boston, Chez Panisse in Berkeley, and Alain Passard's Arpège in Paris. Her work as executive chef at Campanile put her on the culinary map in Los Angeles and laid the groundwork for Lucques, her first restaurant, with business partner Caroline Styne. Suzanne's food defines an inimitable Southern California style, reflecting her passion for seasonal cooking, ever-changing menus, and artfully presented dishes bursting with colors and flavors that embrace the beauty and decadence of California farms. 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