Bagna Cauda Crudité Platter
Bagna Cauda is a dish from the Piedmont region of Northwest Italy.
Servings 4
Ingredients
For the bagna cauda:
- ¼ cup extra-virgin olive oil
- 4 cloves garlic minced
- 1 (2-ounce) can oil-packed anchovies, drained and roughly chopped
- 4 tablespoons unsalted butter
- 1 teaspoon lemon zest
- ½ teaspoon red wine vinegar
- ¼ teaspoon freshly ground black pepper
For serving:
- ¼ medium head cauliflower, cut into florets
- ¼ medium head purple cauliflower, cut into florets
- 1 small bunch multicolor carrots, peeled and halved lengthwise
- 5 small watermelon radish, halved
- 4 Persian cucumbers, quartered lengthwise
- 4 ounces snow peas
Instructions
For the bagna cauda:
- Heat a small saucepan with the olive oil, garlic and anchovies with their oil over medium-low heat.
- Cook, stirring occasionally, until the anchovies dissolve into the oil and the mixture becomes fragrant, about 5 minutes.
- Add the butter and stir until the butter has melted. Stir in the lemon zest, vinegar and pepper.
For serving:
- Pour the warm bagna cauda into a small bowl. Arrange the vegetables on a platter and serve with the bagna cauda for dipping.