“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.”
- 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
- 1For 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.
- 2Blanch 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 .
Drink Suggestion: 2011 Quealy Pinot Grigio, Mornington Peninsula, Vic. Drink suggestion by David Lawler