Spring Vegetable Bagna Cauda Recipe

Name: Spring Vegetable Bagna Cauda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Three 2-ounce cans oil-packed flat anchovies, drained and rinsed; 10 garlic cloves, thinly sliced; 1 1/2 cups extra-virgin olive oil; 4 tablespoons cold unsalted butter; 1 teaspoon fresh lemon juice; 1 pound asparagus; 1 pound fava beans or edamame, shelled (about 4 ounces); 1 bunch watercress, tough stems discarded; 2 medium fennel bulbshalved, cored and thinly sliced lengthwise; 2 bunches red radishes, trimmed; 1 pound baby carrots, halved; 10 large hard-cooked eggs, peeled and quartered

Servings: persons

Three 2-ounce cans oil-packed flat anchovies, drained and rinsed
10 garlic cloves, thinly sliced
1 1/2 cups extra-virgin olive oil
4 tablespoons cold unsalted butter
1 teaspoon fresh lemon juice
1 pound asparagus
1 pound fava beans or edamame, shelled (about 4 ounces)
1 bunch watercress, tough stems discarded
2 medium fennel bulbshalved, cored and thinly sliced lengthwise
2 bunches red radishes, trimmed
1 pound baby carrots, halved
10 large hard-cooked eggs, peeled and quartered

1
In a saucepan, combine the anchovies, garlic and oil.
2
Simmer over moderately low heat until the garlic is very soft but not colored, about 30 minutes.
3
Transfer the mixture to a blender and let cool for 10 minutes.
4
Add the butter and lemon juice and puree until the bagna cauda is smooth.
5
Meanwhile, bring a large saucepan of water to a boil.
6
Add the asparagus and cook until crisp-tender, about 3 minutes.
7
Using a slotted spoon, transfer the asparagus to a plate and let cool.
8
Add the shelled fava beans to the boiling water and cook for 5 minutes.
9
Drain and let cool under cold running water.
10
Pat dry; if using favas, peel off the beans' tough outer skins.
11
Mound the watercress on a large platter.
12
Arrange the fennel, radishes, carrots, eggs, asparagus and fava beans on top in separate piles and drizzle with some of the bagna cauda.
13
Pour the remaining bagna cauda into a small bowl and serve with the vegetable platter.

1840

kcal

Calories

127

Fat

127

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 12 ingredients. The key ingredients include: Three 2-ounce cans oil-packed flat anchovies, drained and rinsed, 10 garlic cloves, thinly sliced, 1 1/2 cups extra-virgin olive oil, 4 tablespoons cold unsalted butter, and more.

Yes, Spring Vegetable Bagna Cauda falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Vegetable Bagna Cauda

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