Name: Winter crunch salad with a mind-blowing sauce
Total time: 40 min
Yield: 1
Ingredients: 6 cloves garlic; 300 ml milk; 10 anchovy fillets in oil from sustainable sources; 180 ml extra virgin olive oil plus extra for drizzling; 2-3 tablespoons white wine vinegar; a few young carrots; a few small raw beetroots; ½ celeriac; 1 bulb fennel; a few sticks celery; ½ small Romanesco or white cauliflower; 1 bunch radishes; 1 handful small beetroot leaves

Winter crunch salad with a mind-blowing sauce

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Total Time:
40 minutes

Try this enticing winter salad known as 'bagna cauda', where fresh veggies are dipped in a warm, creamy Italian sauce for a delightful dining experience.

Ingredients:

6 cloves garlic
300 ml milk
10 anchovy fillets in oil from sustainable sources
180 ml extra virgin olive oil plus extra for drizzling
2-3 tablespoons white wine vinegar
a few young carrots
a few small raw beetroots
½ celeriac
1 bulb fennel
a few sticks celery
½ small Romanesco or white cauliflower
1 bunch radishes
1 handful small beetroot leaves

Instructions:

Prepare all the vegetables: peel and finely slice the carrots, beetroot, celeriac, and fennel, reserving the fennel tops. Thinly slice the celery, reserving the yellow leaves. Break the cauliflower into florets and trim the radishes, washing them with beetroot leaves. For the sauce, peel the garlic cloves and simmer with milk and anchovies. Blend with a hand blender, slowly adding olive oil and vinegar until desired consistency. Adjust seasoning for taste. Serve the warm sauce in a bowl surrounded by arranged vegetables or drizzle over a bowl of vegetables. Top with reserved fennel tops, celery leaves, and a final drizzle of olive oil.

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