Inspired by bagna cauda, the classic Italian dish of cold vegetables dipped into hot anchovy-butter sauce, this root vegetable salad is fresh, bright and crunchy. It's an especially nice way to begin a rich winter meal.
Makes 6 first course or side dish servings
Preparation Time: 25 minutes
2 small organic golden beets, trimmed
6 small organic carrots, peeled
6 organic fingerling potatoes
1 small bulb organic fennel, thinly sliced
1 small head organic radicchio, leaves separated
6 organic radishes, halved
1/4 cup parsley leaves, chopped
3 tablespoons expeller-pressed extra virgin olive oil
2 cloves organic garlic, sliced paper thin
2 anchovy filets, mashed to a paste
1/4 teaspoon kosher salt
Pinch red pepper flakes
1 tablespoon plus 1 teaspoon organic lemon juice
1. Preheat oven to 400°F. Place beets in an oven-proof dish and add water to a depth of 1/2-inch. Cover dish with foil and bake until beets are easily pierced with the tip of a knife, about 30 minutes. Let cool, then peel, slice into wedges and set aside.
2. Meanwhile, cook potatoes and carrots: Bring a large pot of salted water to a boil, then add potatoes and cook until tender, 10 minutes. Remove from water with a slotted spoon and set aside. Let water return to a boil, then add carrots and cook until tender, 4-5 minutes. Drain and rinse under cold water to stop the cooking. When cool enough to handle, slice both potatoes and carrots in half lengthwise.
3. In a large serving bowl, arrange fennel and radicchio. Top with potatoes, beets carrots and radishes and sprinkle with parsley.
4. In a small saucepan, combine olive oil, garlic, anchovies, salt, red pepper flakes. Heat over low heat just until garlic begins to sizzle and release its aroma. Remove from heat, add lemon juice and stir to combine. Pour warm dressing over salad and toss to coat. If desired, season with coarse sea salt or fleur de sel.