Ingredients
The following ingredients have 2 Servings
- 2 medium heirloom tomatoes (any color), sliced into wedges
- 1/2 cup grape heirloom tomatoes, sliced in halve
- 1 cup cooked chickpeas
- 2 -3 endive, sliced (arugula would be great too)
- lemon wedges, to serve
- chopped parsley, to serve (optional)
- 1/4 cup good olive oil, more as needed
- 1/3 – 1/2 cup black olives and/or capers (I used a mix), pitted and minced, or diced
- 3 large cloves garlic, minced
- pinch of red pepper flakes, optional
- juice of 1/2 lemon
- salt and freshly cracked pepper to taste
Instruction
- Prepare your salad ingredients and set aside.
- In a small saucepan over low heat, add the garlic, black olives/capers and optional red pepper flakes and cook, stirring often, for about 7 minutes. The garlic should soften and the flavors will permeate the oil nicely. Add in the lemon juice and gently cook for another 2-3 minutes. Taste for seasoning adding salt and pepper as needed. Remove from heat.
- Arrange your salad on serving dishes and spoon the warm bagna cauda over top and a squeeze of lemon juice. Serve with a slice of your favorite artisan bread. Bagna cauda is delicious on bread!
- Serves 2
- Bagna cauda can also be made raw and served at room temperature. Combine the bagna cauda ingredients in a small bowl. Mash the olives and capers a bit to allow the juices to escape, let the mixture sit for an hour or two before serving. Serve as a dip or dressing with raw vegetables like fennel, zucchini, tomatoes, endive, arugula, radishes, carrots, cauliflower, celery and bell peppers to name a few.
