This is a really delicious way of using up all sorts of winter vegetables. You can even use lightly blanched vegetables such as bitter greens but I like it most with a huge selection of raw winter veg. Bagna Caulda, literally meaning “hot bath”, is a warm garlic and anchovy mayonnaise which you dip your vegetables into, a bit like a fondue. Originally from Piedmont in Italy, it is traditionally eaten at Christmas and New Year. I real Winter salad!
Really the veg is up to you but I used a combination of
a few young carrots , peeled and finely sliced
sweet baby peppers
a few small raw beetroots , peeled and finely sliced
a few sticks celery , trimmed and thinly sliced, yellow leaves reserved
½ small Romanesco or white cauliflower , broken into florets
1 bulb fennel , trimmed and finely sliced, herby tops reserved
1 bunch radishes , trimmed and washed
½ celeriac , peeled and finely sliced
6 cloves garlic, peeled
300 ml milk
10 anchovy fillets in oil
180 ml extra virgin olive oil , plus extra for drizzling
2-3 tablespoons white wine vinegar
To make your sauce, put the garlic cloves, milk and anchovies into a saucepan and bring to the boil. Simmer slowly for 10 minutes, or until the garlic is soft and tender, keeping a close eye on the pan to make sure the milk doesn’t boil over. Don’t worry if it spits and looks a little lumpy – simply remove from the heat and whiz the sauce up with a hand blender. Gently blend in the extra virgin olive oil and the vinegar a little at a time – you’re in control of the consistency at this point. If you like it thick, like mayonnaise, keep blending. Now taste it and adjust the seasoning. Make sure there’s enough acidity from the vinegar to act like a dressing. It should be an incredible, pungent warm sauce.
There are two ways you can serve this – with both you need the sauce to be warm. Either pour the sauce into a bowl and place this on a plate, with the veg arranged around the bowl, or serve the veg in a big bowl and drizzle the sauce over the top. Sprinkle over the reserved herby fennel tops and celery leaves and finish with a drizzle of extra virgin olive oil.