Bagna Càuda Salad

This is a definite salad of chicken and the egg – did I see the recipe on Food 52 because I spent Saturday morning at the farmer’s market, and knew that beets and turnips and brussels sprouts were still in abundance?  Or did I notice the beets because I had already spied the Bagna Càuda Salad as part of the Oscar Menu ideas on the same site?

Regardless, I knew the bright raw vegetables would provide a nice contrast to the rich and heavenly dinner being planned by friends.

I have always loved beets, particularly in their ever present carnation with oranges and goat cheese, where they are usually roasted to develop a deep, earthy sweetness.

Here, where they are raw and shaved paper-thin the earthiness is more akin to carrot, which we are used to in its saw state.  They combine well with other raw vegetables such as turnips, radishes, actual carrots and brussels sprout leaves.  You could add other roots (ribbons of butternut squash were in the original)or take away some of the components, as long you still have 4 or so different offerings in the mix.

As for the name of this salad, ‘bagna càuda’ means hot bath, and traditional refers to a warm lemon-garlic-anchovy dip that is served with vegetables, fondue-style.  Here, those same ingredients are used to make a {strong, but delightful} dressing, which adds body and bite to an otherwise virtuous salad.

Because the raw vegetables can hold the dressing for a much longer time than lettuce salads, this is also great to make ahead, for a packed/picnic lunch perhaps or just a dinner where you would rather be with your guests that back in the kitchen.  One thing, make sure you have a mandoline or slicer – just a knife would take this from heavenly to torture.

For recipe,

Bagna Càuda Salad

Barely adapted, from Food 52

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Cut the carrot into 3-inch-long, thin batons (my carrots were teeny, so I just cut them in quarters; for larger carrots, use the matchstick method).

Using a mandoline, slice the radishes, turnips crosswise into the thinnest circles possible – they should be translucent. (I don’t peel either of these, just clean really well, as I like to see the color of the skins).

Using the same method slice the beets, lightest to darkest, doing red last.  Keep red beets separate from the other vegetables (if you find your golden or striped beets bleeding, also keep them in their own bowl).

If using the butternut squash, with your mandoline, slice the it into the thinnest ribbons possible. Stop when you have 2 cups of ribbons.

Pull the brussels sprouts into leaves – you may need to trim the stem as you go to help the leaves separate, and remember that the leaves tend to wind around the sprout, so you want to pull them off the sprout in an unwinding fashion.

In a large mixing bowl, combine the carrots, radishes, turnips, {squash}, brussels sprouts, and parsley. (Leave aside the beets until the end; otherwise, they’ll stain the rest of the vegetables.) Mix with your hands to disperse the vegetables. You should have 4 to 6 cups of vegetables.

In a mortar and pestle (or in a mini food processor or blender), pound the anchovy, garlic, and a large pinch of salt to a paste. Slowly beat in the lemon juice, followed by the olive oil, adding it in drops first, then slowly so the dressing has time to emulsify. Season to taste with salt, and add more lemon juice or oil if needed.

Pour half the dressing over the vegetables and blend with your hands so you can separate the vegetables (they like to cling to each other). Mix and mix and mix! Then taste and adjust seasoning, adding more dressing if you think it needs it. If it’s good, gently add the beets into the salad (but don’t really mix them in), and let the salad rest for at least 15 minutes before serving. Grind a touch of black pepper over the top before serving.

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