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cauliflower baby fennel radishes carrots broccoli extra-virgin olive oil butter salt arbol garlic thyme endive treviso lemon kosher salt
Viewed: 74 - Published at: 2 years agoIngredients
- 3 heads baby cauliflower, or 1 small head cauliflower
- 6 bulbs baby fennel, or 1 large bulb fennel
- 1 bunch radishes
- 15 baby carrots, or 3 medium carrots
- 1/4 pound baby broccoli, or 1 small head broccoli
- 3/4 cup extra-virgin olive oil
- 8 tablespoons (1 stick) unsalted butter
- 2 teaspoons chopped salt-packed anchovies
- 1 chile de arbol, thinly sliced
- 4 cloves garlic, thinly sliced
- 2 teaspoons thyme leaves
- 1 head Belgian endive, separated into spears
- 1 head Treviso, separated into spears
- 1 lemon, for juicing
- Kosher salt and freshly ground black pepper
Method
- Bring a large pot of heavily salted water to a boil.
- Cut the cauliflower into florets each the size of one large bite.
- Cut the baby fennel in half lengthwise, or cut the large bulb into twelve wedges, keeping the root end intact.
- Trim the radish stems to 1/4 inch, and cut each radish in half lengthwise.
- Peel the baby carrots, leaving 1/4-inch stems, and cut them in half lengthwise.
- For larger carrots, peel them and cut on the diagonal into 1/4-inch-thick slices.
- Trim the ends of the baby broccoli, or cut the larger head into large bite-sized florets.
- Starting with the lighter-colored vegetables first, blanch each vegetable separately until tender, and cool on a baking sheet.
- (Youll need to taste for doneness; the vegetables should be tender yet still somewhat firm, since they will continue to cook a little after you remove them from the water.)
- Remember to bring the water back to a boil before each new batch of vegetables.
- Heat the olive oil and butter in a medium saucepan over very low heat.
- Add the anchovies and chile and cook 3 to 4 minutes, stirring with a wooden spoon, until the anchovy melts into the sauce.
- Add the garlic and thyme.
- Turn off the heat, and let the garlic finish cooking in the hot oil.
- Season with a heaping 1/2 teaspoon salt.
- Taste for seasoning.
- Place the endive and Treviso in a large salad bowl.
- Heat a large saute pan over medium heat for 1 minute.
- Without stirring, spoon 6 tablespoons of the oil from the top of the bagna cauda and add it to the pan.
- Add the cauliflower, fennel, radishes, carrots, and broccoli.
- Season with salt and pepper.
- Cook 4 to 5 minutes, stirring often, to coat the vegetables well and heat them through.
- Stir the bagna cauda well, and set aside 4 tablespoons of it.
- Pour the rest of the bagna cauda over the vegetables.
- Toss well to coat, and transfer the vegetables to the salad bowl.
- Toss with the Treviso and endive, and season generously with lemon juice.
- Taste for seasoning.
