Red Leaf Lettuce with Olive Bagna Cauda

Ease of Preparation: Easy

Yield: Serves 4-6 as an appetizer

Red Leaf Lettuce with Olive Bagna Cauda

The name bagna càuda means “hot bath” and that’s exactly what this veg-forward version of the popular Piedmont dish promises for your greens! An aromatic dip in garlicky, warm olive oil and a sprinkle of Parmesan is just the thing to get everyone to eat their veggies.

Ingredients:

Bagna Cauda:

• 2 cups (470 ml) oil-cured black olives
• 24 garlic cloves
• 2 tablespoons (30 ml) capers
• 1 tablespoon (15 ml) chopped thyme leaves
• 2 cups (470 ml) olive oil

To Assemble:

• 1 tablespoon (15 ml) red wine vinegar
• 1 bunch chives, finely chopped
• Parmesan cheese to garnish, grated on a rasp
• 1 head red leaf lettuce, separated into leaves, large leaves roughly torn
• 2 small heads radicchio, scored through the stem and torn into quarters by hand
• 2 red Treviso, scored through the stem and torn into quarters by hand
• 2 red apples, cored and cut into wedges
• 1 baguette, sliced in half crosswise into 2 long pieces

Method:

For the Bagna Cauda:

 In a food processor, pulse the olives, garlic, capers, thyme, and olive oil until smooth.

Transfer mixture to a saucepan and cook over low heat until the mixture splits, around 20-25 minutes at a light simmer.

To Assemble:

Preheat the grill to high.

 Spoon ½ cup (120 ml) of the bagna cauda on the bottom of a wide high sided bowl.

Drizzle vinegar over the bagna cauda.

Cover completely with chopped chives, and then grated Parmesan.

Arrange the lettuce, radicchio, Treviso, and apple over top of the dressing, leaning on the back/side of the bowl. Make sure you can still see some of the bagna cauda.

Grill baguette cut side down until lightly charred.

Remove, drizzle with olive oil and season with salt and pepper.

Cut into 2 inch pieces on a bias. Lean pieces against the side of the serving bowl in between the lettuces.

Serve immediately.