Red leaf lettuce with olive bagna cauda
The name bagna càuda means “hot bath” and that’s exactly what this veg-forward version of the popular Piedmont dish promises for your greens! An aromatic dip in garlicky, warm olive oil and a sprinkle of Parmesan is just the thing to get everyone to eat their veggies.
SERVES
4
TO
6
Ingredients
Bagna Cauda
- 2 cups (470ml) oil-cured black olives
- 24 garlic cloves
- 2 tablespoons (30ml) capers
- 1 tablespoon (15ml) thyme leaves, chopped
- 2 cups (470ml) olive oil
Assemble
- 1 tablespoon (15ml) red wine vinegar
- 1 bunch chives, finely chopped
- Parmesan cheese, grated, for garnish
- 1 head red leaf lettuce, separated into leaves, large leaves roughly torn
- 2 small heads radicchio, scored through the stem and torn into quarters by hand
- 2 red Treviso, scored through the stem and torn into quarters by hand
- 2 red apples, cored and cut into wedges
- 1 baguette, sliced in half crosswise into 2 long pieces
Directions
Bagna Cauda
- In a food processor, pulse the olives, garlic, capers, thyme, and olive oil until smooth.
- Transfer mixture to a saucepan and cook over low heat until the mixture splits, around 20 to 25 minutes at a light simmer.
Assemble
- Preheat the grill to high.
- Spoon half a cup (120 ml) of the bagna cauda on the bottom of a wide high sided bowl.
- Drizzle vinegar over the bagna cauda.
- Cover completely with chopped chives, and then grated Parmesan.
- Arrange the lettuce, radicchio, Treviso, and apple over top of the dressing, leaning on the back/side of the bowl. Make sure you can still see some of the bagna cauda.
- Grill baguette cut side down until lightly charred.
- Remove, drizzle with olive oil and season with salt and pepper.
- Cut into two-inch pieces on a bias. Lean pieces against the side of the serving bowl in between the lettuces. Enjoy!
