Winter Vegetable Salad with Bagna Cauda Dressing

Name: Winter Vegetable Salad with Bagna Cauda Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 baby carrots; 2 medium fennel bulbs, cut into thin wedges; 1/2 pound broccoli rabe, large stems discarded; 1 teaspoon thyme leaves; 1/4 cup fresh lemon juice; 5 tablespoons unsalted butter; 1/2 cup extra-virgin olive oil; 1 to 1 1/2 tablespoons chopped anchovies; 1 tablespoon minced garlic; 1 teaspoon thyme leaves; 1/4 cup fresh lemon juice; Salt and freshly ground pepper; 1 medium red onion, thinly sliced; 1 dried red chile, finely chopped; 2 Belgian endives, separated into spears; 18 small radishes with tops

Servings: persons

18 baby carrots
2 medium fennel bulbs, cut into thin wedges
1/2 pound broccoli rabe, large stems discarded
1 teaspoon thyme leaves
1/4 cup fresh lemon juice
5 tablespoons unsalted butter
1/2 cup extra-virgin olive oil
1 to 1 1/2 tablespoons chopped anchovies
1 tablespoon minced garlic
1 teaspoon thyme leaves
1/4 cup fresh lemon juice
Salt and freshly ground pepper
1 medium red onion, thinly sliced
1 dried red chile, finely chopped
2 Belgian endives, separated into spears
18 small radishes with tops

1
In a large saucepan of boiling salted water, blanch the carrots for 2 minutes.
2
Using a slotted spoon, transfer to a colander and refresh under cold water; drain well.
3
Repeat with the fennel and broccoli rabe.
4
In a small saucepan, melt the butter in 1/4 cup plus 2 tablespoons of the olive oil.
5
Add the anchovies and cook over low heat, stirring, for 4 minutes.
6
Add the minced garlic and 1/2 teaspoon of the thyme and cook until the garlic is golden, about 3 minutes.
7
Add the lemon juice and season with salt and pepper.
8
Remove the dressing from the heat.
9
Heat the remaining 2 tablespoons of olive oil in a large skillet.
10
Add the onion, the remaining 1/2 teaspoon of thyme and the chile and cook over moderately high heat just until the onion softens, about 2 minutes.
11
Add the fennel and broccoli rabe and cook, stirring, just until heated through, about 3 minutes.
12
Stir in the dressing.
13
Transfer the vegetables to a large shallow bowl.
14
Add the carrots, endives and radishes, season with salt and pepper and toss well and serve.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 18 baby carrots, 2 medium fennel bulbs, cut into thin wedges, 1/2 pound broccoli rabe, large stems discarded, 1 teaspoon thyme leaves, and more.

Yes, Winter Vegetable 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.

That's it — enjoy your meal!