Crudités et Bagna Cauda

Name: Crudités et Bagna Cauda (Raw Vegetables Dipped in a “Warm Bath” of Garlic, Anchovies, and Olive Oil)
Cuisine: France
Ingredients: carrots, peeled and with some stem left on; spinach, with stems; zucchini, un peeled and cut lengthwise into 1-inch-thick sticks; baby lima beans; romaine, leaves separated; cucumbers, peeled, seeded and cut in strips; watercress, cut in 2-inch pieces; broccoli, only the peeled stalks; endive, small, sweet whole leaves; mushrooms, whole, with stems; fennel bulbs, cut in strips; scallion(s), whole or sliced lengthwise; cauliflower, florets separated; asparagus (preferably very small), pared; celery hearts, cut in strips; baby purple artichokes, whole or cut lengthwise; radishes (white and red), whole, with leaves if possible; Italian green peppers (small), seeded and quartered; cherry tomatoes, whole

Raw Vegetables Dipped in a “Warm Bath” of Garlic, Anchovies, and Olive Oil

Preparation info

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

This recipe has all the best qualities of Niçois cooking: it is fresh, colorful, easy to prepare, and light. It is perfect for an outdoor buffet.

Choose among the vegetables suggested, but do not include any that is not tender and fresh—no frozen food.

Ingredients

romaine, leaves separated
watercress, cut in 2-inch pieces
broccoli, only the peeled stalks
endive, small, sweet whole leaves
celery

Method

Wash, clean, and prepare a variety of the vegetables listed. Arrange them attractively in a long, shallow basket or on an earthenware dish or several plates. Sprinkle with cool water, cover with foil and chill. Serve with bagna cauda kept warm in an earthenware or chafing dish heated by a candle. Guests will dip the vegetables in the sauce as with fondue.