The best way to get full nutritional benefit & the true flavor of vegetables is by eating them raw. I make raw veggie salads all year using what’s in season. In summer I might add some berries & use a light citrus dressing to the veggies but in fall & winter I want something a little more hearty & warm.
Bagna cauda is a dish that comes from Piedmont, located in the north western region of Italy . It is traditional used as a warm dip similar to fondue served with raw vegetables & chunks of bread. Bagna cauda translates to “warm bath.” The base for this veggie bath is olive oil, anchovies & garlic. There are several variations to this recipe that can be found through out the region. Some places add butter, some cream & the area of Alba adds truffle oil which is no surprise since this is the region where truffles are found.
I turned the bagna cauda from a dip to a dressing. I simply drizzled the warm anchovy oil over a salad of celery root, radishes, fennel, chestnuts & treviso radicchio. (which is the Italian variety of radicchio that’s shaped like endive)
Bagna Cauda truly is a tasty splash to raw veggies. Please don’t be turned off by the anchovies, they need love too. If you don’t tell anyone that they’re in the dressing they’ll probably never know…shhh!
Gustatela!
D I V A
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