Dairy Free ·
Gluten Free ·
Gremolata olive oil ·
Nut Free ·
Salads ·
SELECT Medium olive oil ·
Sherry vinegar ·
Bagna Cauda Salad
Bagna Cauda Salad
Submitted by Chef Sam Brickman
10 minutes
15 minutes
Salads
Ingredients
- 2 fennel bulbs, roughly sliced
- 2 tablespoons Fustinis Gremolata olive oil
- 6 anchovy filets
- 3 garlic cloves
- 1 tablespoon capers
- ¼ cup Fustinis Sherry Vinegar
- ½ cup Fustinis Medium SELECT olive oil
- 1 head radicchio, cut into chunks
- 3 heads Belgian endive, whole leaves
Directions
- Toss the sliced fennel with the Gremolata oil, season with salt and pepper, and bake in a 400°, oven for 15 minutes until lightly caramelized.
- While the fennel roasts, chop the anchovy, garlic, and capers as fine as possible, and add to a bowl. Add sherry vinegar, and stir in olive oil to create a broken vinaigrette.
- When the fennel is cooked add it to a large bowl along with the radicchio, and endive. Add vinaigrette and toss.
Leave a comment