Spinach Salad with Bagna Cauda Dressing Recipe

Name: Spinach Salad with Bagna Cauda Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 5 anchovies, finely chopped; 1/4 cup extra-virgin olive oil; 2 tablespoons red wine vinegar; 1 tablespoon fresh lemon juice, plus lemon wedges for serving; 3 thyme sprigs; Kosher salt; Freshly ground pepper; 1/4 cup coarse dry bread crumbs (see Note); 10 ounces baby spinach; Freshly shaved Parmigiano-Reggiano cheese, for garnish

Servings: persons

4 tablespoons unsalted butter
5 anchovies, finely chopped
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice, plus lemon wedges for serving
3 thyme sprigs
Kosher salt
Freshly ground pepper
1/4 cup coarse dry bread crumbs (see Note)
10 ounces baby spinach
Freshly shaved Parmigiano-Reggiano cheese, for garnish

1
In a small saucepan, melt the butter over moderate heat until foaming.
2
Add the anchovies and cook over moderately low heat until dissolved, about 2 minutes.
3
Remove from the heat and whisk in the olive oil, vinegar and lemon juice.
4
Add the thyme sprigs and let steep for 20 minutes.
5
Discard the thyme and season the dressing with salt and pepper.
6
Meanwhile, in a small skillet, toast the bread crumbs over moderate heat, tossing, until golden, about 4 minutes.
7
Let the bread crumbs cool.
8
In a large bowl, toss the spinach with half of the dressing and bread crumbs and season with salt and pepper.
9
Transfer the salad to plates or a platter and top with the remaining bread crumbs and the shaved Parmigiano-Reggiano.
10
Pass the remaining dressing at the table and serve with lemon wedges.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 5 anchovies, finely chopped, 1/4 cup extra-virgin olive oil, 2 tablespoons red wine vinegar, and more.

Yes, Spinach Salad with Bagna Cauda Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach Salad with Bagna Cauda Dressing

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