1 bunchbaby carrots, trimmed1 bunchbaby beetroot, trimmed, cut into wedges1 bunchbaby radishes, trimmed, small ones halved, large ones cut into wedges1 bunchbaby turnips, trimmed, small ones halved, large ones cut into wedges¼ bunchchicory leaves, coarsely tornBagna càuda dressing300 mlmilk 12garlic cloves80 gmwaxy potato, such as pontiac (about 1 small), cut into 1.5cm dice300 mlextra-virgin olive oil 6anchovy fillets
For bagna càuda dressing, bring milk and garlic to the simmer in a small saucepan over medium heat, add potato and simmer until tender (15-20 minutes). Strain (discard milk) and set potato and garlic aside. Heat oil in a non-stick frying pan over low heat, add potato and garlic and cook until soft (15-20 minutes). Strain through a metal sieve, reserving oil, and place garlic and potato in a food processor with anchovy fillets. Process until smooth, then, with motor running, gradually add reserved oil and process until mixture has the consistency of mayonnaise. Season to taste and set aside.
Blanch vegetables except chicory leaves separately until tender (3-5 minutes). Refresh in iced water, drain well and combine in a large bowl with bagna càuda dressing and chicory. Toss to combine, then serve at room temperature.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.
“This is a version of the classic Piedmont dish bagna càuda, which means ‘warm bath’,” says Neil Perry. “It’s a wonderful combination of garlic, anchovies and olive oil, usually served as a dip with vegetables. We make it into a dressing and toss vegetables in it.”