Crudités et Bagna Cauda

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

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.


  • romaine, leaves separated
  • watercress, cut in 2-inch pieces
  • broccoli, only the peeled stalks
  • endive, small, sweet whole leaves
  • celery hearts, cut in strips
  • cauliflower, florets separated
  • scallion(s), whole or sliced lengthwise
  • spinach, with stems
  • cucumbers, peeled, seeded and cut in strips
  • fennel bulbs, cut in strips
  • radishes (white and red), whole, with leaves if possible
  • mushrooms, whole, with stems
  • carrots, peeled and with some stem left on
  • zucchini, un peeled and cut lengthwise into 1-inch-thick sticks
  • cherry tomatoes, whole
  • Italian green peppers (small), seeded and quartered
  • baby purple artichokes, whole or cut lengthwise
  • asparagus (preferably very small), pared
  • baby lima beans
  • Bagna Cauda


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.


Although bagna cauda is the sauce traditionally served, you will find that crudités are delicious with any of the following sauces: Pistou, Sauce Piquante, Aïoli, Rouille, Sauce Ravigote, Sauce Verte, or Bagna Rotou.