Bagna Cauda- Variations

 

I love dips and chunky vinaigrettes. Bagna Cauda is one of the old school Italian crudite dips that never gets old and it’s beautiful to use when Spring comes around and you have a bounty of baby vegetables and tiny lettuces. My mother needed a quick appetizer for a party the other day on the fly so I put this together for her in about 10m and was pretty pleased with the flavor and results. I took the original recipe and added some avocado and lemon zest. Diced pickled veggies such as beets or even some cooked grains such as lentils are fun for different variations. I also like to serve this dip (and almost anything) with whole cured Spanish white anchovies for a little bite and zip!

Yield: serves 4-6

Ingredients

  • 1⁄2 cup extra-virgin olive oil

  • 1/2bnch parsley, chopped

  • 1/2ea avocado, medium dice

  • 2 cloves garlic, finely chopped

  • 6ea salt-cured anchovy filets, rinsed, boned and finely chopped

  • 3T red wine vinegar

  • fresh lemon zest

  • black pepper

 
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