Spring Salad with Bagna Cauda Dressing
Spring Salad with Bagna Cauda Dressing is a vibrant, fresh dish that captures the essence of spring in every bite. Bursting with crisp mixed greens, juicy cherry tomatoes, and a rich, garlicky Bagna Cauda dressing, this salad is perfect for picnics or dinner parties. Easy to prepare, it transforms simple ingredients into a stunning culinary experience that will impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Ingredients
Scale
- 4 cups mixed greens (arugula, spinach, romaine)
- 1 cup cherry tomatoes (halved)
- 1 medium cucumber (sliced)
- 6 radishes (thinly sliced)
- ½ cup unsalted butter
- ¼ cup olive oil
- 6 garlic cloves (minced)
- 3 anchovy fillets
- Juice of 1 lemon
- ¼ cup Parmesan cheese (shaved or grated)
- Fresh herbs (basil or parsley)
Instructions
- Prepare all vegetables by washing and chopping them into bite-sized pieces. Place in a large mixing bowl.
- In a small saucepan over low heat, combine butter and olive oil until melted. Add minced garlic and anchovies; stir for about five minutes until fragrant.
- Squeeze lemon juice into the dressing mix and remove from heat.
- Pour the warm dressing over the salad along with cherry tomatoes, cucumber slices, radishes, Parmesan cheese, and chopped herbs. Gently toss until well coated.
- Serve immediately on a large platter with extra dressing drizzled on top if desired.
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 60mg
Keywords: To enhance your salad, consider adding seasonal vegetables like asparagus or replacing anchovies with capers for a vegetarian version. For added crunch and flavor, sprinkle feta cheese or toasted nuts on top.