This is a bagna cauda-inspired salad. It has the anchovies and garlic of the classic Italian warm dipping sauce for veggies. But the dressing is served at room temperature and is brightened up by a whole lot of parsley, borrowing a little from another Italian favorite: pesto.
I love it on raw cauliflower, but you could also use blanched and chilled cauliflower if you prefer it cooked.
Preparation time: 15 minutes
For the dressing:
1 large clove garlic, roughly chopped
¼ cup packed flat-leaf parsley
3 anchovy fillets
1 teaspoon lemon juice
¼ teaspoon Kosher salt
Freshly ground black pepper, to taste
1 tablespoon white wine vinegar
¼ cup extra virgin olive oil
For the salad:
1 small to medium head cauliflower, cut into small florets or sliced thinly with a mandoline
2 tablespoon chopped oil-cured black olives
¼ cup roughly chopped toasted almonds
- With an immersion blender, food processor, or blender, combine garlic, parsley, anchovies, lemon juice, salt, pepper and vinegar until well-blended and finely chopped. With the motor running, gradually drizzle in olive oil and blend until the dressing is smooth and emulsified.
- Pile cauliflower onto a serving dish. Drizzle dressing over cauliflower. Garnish with a sprinkling of olives and almonds and serve.