The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Insalata di verdure

You'll need

1 bunch baby carrots, trimmed 1 bunch baby beetroot, trimmed, cut into wedges 1 bunch baby radishes, trimmed, small ones halved, large ones cut into wedges 1 bunch baby turnips, trimmed, small ones halved, large ones cut into wedges ¼ bunch chicory leaves, coarsely torn   Bagna càuda dressing 300 ml milk 12 garlic cloves 80 gm waxy potato, such as pontiac (about 1 small), cut into 1.5cm dice 300 ml extra-virgin olive oil 6 anchovy fillets


  • 01
  • 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.
  • 02
  • 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.”

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

2011 Quealy Pinot Grigio, Mornington Peninsula, Vic.

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.