Bagna cauda is a traditional Italian sauce that prominently features anchovy and garlic, often used as a dip for raw vegetables. Here it dresses a fresh spring salad. Use the quantities given and suggested vegetables as a guide, choosing whatever crisp offerings are available. Serve with a crusty baguette or hearth-baked loaf. Featured in: A Dressing (Or Dip) That’s Easy To Love.
See original recipe: https://cooking.nytimes.com/r...
For preparation instructions, visit the link above. Why not here? Read our Pledge to Food Bloggers.
Are you the original author? Claim your page on BigOven to get more exposure in our apps.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 recipe (615g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 1331 | ||
Calories from Fat: 1175 (88%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 130.6g | 174 % | |
Saturated Fat 26.7g | 134 % | |
Monounsaturated Fat 84.3g | ||
Polyunsanturated Fat 13.3g | ||
Cholesterol 83.5mg | 26 % | |
Sodium 388mg | 13 % | |
Potassium 1814.4mg | 48 % | |
Total Carbohydrate 29.6g | 9 % | |
Dietary Fiber 9.9g | 39 % | |
Sugars, other 19.8g | ||
Protein 19.5g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1331
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.