Roasted Fennel Salad With Bagna Cauda Dressing Food
SPRING SALAD WITH BAGNA CAUDA DRESSING
Bagna cauda is a traditional Italian sauce that prominently features anchovy and garlic, often used as a dip for raw vegetables. Here it dresses a fresh spring salad. Use the quantities given and suggested vegetables as a guide, choosing whatever crisp offerings are available. Serve with a crusty baguette or hearth-baked loaf.
Provided by David Tanis
Categories dinner, lunch, salads and dressings, vegetables, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the dressing: Chop the anchovies and garlic to a rough paste, or pound together in a mortar. Place in a small saucepan, add olive oil and simmer over medium heat, without browning, for 2 minutes, until anchovies have dissolved. Transfer to a small bowl and whisk in crème fraîche, lemon zest and lemon juice. Set aside to cool.
- Arrange all the vegetables artfully on a large platter and garnish with eggs. Sprinkle lightly with salt and pepper.
- Drizzle 4 tablespoons of the dressing over the salad and serve. Pass the remaining dressing at the table.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 28 grams, Carbohydrate 14 grams, Fat 38 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 719 milligrams, Sugar 6 grams, TransFat 0 grams
ROASTED FENNEL
Quick and easy roasted fennel recipe. Sliced fennel oven roasted in olive oil and balsamic vinegar.
Provided by Elise Bauer
Categories Side Dish Quick and Easy Fennel
Time 50m
Yield 4
Number Of Ingredients 3
Steps:
- Toss fennel wedges with olive oil and balsamic: Preheat oven to 400°F (205°C). Place the fennel wedges in a bowl and toss them with 1 to 2 tablespoons of olive oil, just enough to coat them. Sprinkle with balsamic vinegar, again just enough to coat.
Nutrition Facts : Calories 75 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 23 mg, Sugar 2 g, Fat 7 g, ServingSize Serves 4, UnsaturatedFat 0 g
FENNEL SALAD DRESSING
This is an adaptation of a recipe by the Frugal Gourmet. We love this dressing and bought an additional coffee mill just to grind the fennel seeds.
Provided by Acerast
Categories Salad Dressings
Time 10m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Measure the oils, vinegars, lemon juice, sugar, mustard, fennel and dried parsley into a glass jar.
- Cover, and shake to combine.
- Add salt and pepper (and fresh parsley if using) to taste.
- Serve over your favorite combination of greens and other salad ingredients such as chopped vegetables, meats, eggs, etc.
- Store the unused portion in the refrigerator.
- It should last at least one week (it is used quickly in our home).
Nutrition Facts : Calories 1016.9, Fat 110.3, SaturatedFat 11.4, Sodium 11.3, Carbohydrate 7.1, Fiber 1.7, Sugar 3.2, Protein 1.9
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