Bagna Cauda Salad

Name: Bagna Cauda Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 fillets anchovy fillets; 2 smalls beets, trimmed and peeled; 8 brussels sprouts, trimmed; 0 smalls butternut squash (the seed end, preferably), seeded and peeled; 2 smalls carrots, trimmed and peeled; 59 milliliters whole flat leaf parsley leaves; 2 smalls (or 1 medium) garlic cloves; 2 Tbsps lemon juice; 5 Tbsps olive oil; 2 radishes, trimmed; 4 servings Salt; 2 smalls turnips, trimmed and peeled

Bagna Cauda Salad might be just the side dish you are searching for. This recipe covers 21% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 18g of fat, and a total of 250 calories. This recipe serves 4. A mixture of salt, garlic cloves, carrots, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Cut the carrot into 3-inch-long, sliver thin batons (I first cut the carrot crosswise into 3-inch lengths; then I cut each piece in half lengthwise; finally, I cut each half lengthwise into 1/8-inch slivers.)

Ingredients you will need

Carrot

Using a mandoline, slice the radishes, turnips, and beets crosswise into the thinnest circles possible they should be translucent.

Ingredients you will need

Radish

Turnip

Beet

Equipment you will use

Mandoline

Put the mandoline to work again: slice the butternut squash into the thinnest ribbons possible. Stop when you have 2 cups of ribbons.

Ingredients you will need

Butternut Squash

Equipment you will use

Mandoline

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.

Ingredients you will need

Brussels Sprouts

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.)

Ingredients you will need

Brussels Sprouts

Vegetable

Radish

Carrot

Parsley

Turnip

Squash

Beet

Equipment you will use

Mixing Bowl

Mix with your hands to disperse the vegetables. You should have 4 to 6 cups of vegetables.

Ingredients you will need

Vegetable

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 so the dressing has time to emulsify. Season to taste with salt, and add more lemon juice or oil if needed.

Ingredients you will need

Lemon Juice

Olive Oil

Anchovies

Garlic

Salt

Cooking Oil

Equipment you will use

Mortar And Pestle

Food Processor

Blender

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).

Ingredients you will need

Vegetable

Mix and mix and mix! Then taste and adjust seasoning. If its good, slip the beets into the salad (but don't really mix them in), and let the salad rest for at least 15 minutes before serving. Then eat, and feel virtuous.

Ingredients you will need

Seasoning