Spinach Salad with Bagna Cauda Dressing

1. 1

   In a small saucepan, melt the butter over moderate heat until foaming.

2. 2

   Add the anchovies and cook over moderately low heat until dissolved, about 2 minutes.

3. 3

   Remove from the heat and whisk in the olive oil, vinegar and lemon juice.

4. 4

   Add the thyme sprigs and let steep for 20 minutes.

5. 5

   Discard the thyme and season the dressing with salt and pepper.

6. 6

   Meanwhile, in a small skillet, toast the bread crumbs over moderate heat, tossing, until golden, about 4 minutes.

7. 7

   Let the bread crumbs cool.

8. 8

   In a large bowl, toss the spinach with half of the dressing and bread crumbs and season with salt and pepper.

9. 9

   Transfer the salad to plates or a platter and top with the remaining bread crumbs and the shaved Parmigiano-Reggiano.

10. 10

    Pass the remaining dressing at the table and serve with lemon wedges.

* Per serving · 4 servings · Values may vary.