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Raw Vegetables with Warm Anchovy-Garlic Sauce

Yield 12 servings (serving size: about 2 teaspoons anchovy-garlic sauce, 2 potato wedges, 2 carrots, 2 celery sticks, 1 endive leaf, and about 1 ounce fennel spears)
Prep: 18 minutes; Cook: 12 minutesAt the end of the grape harvest each year in Piedmont, winemakers feast on a meal that begins with bagna cauda (BAHN-yah KOW-dah), a "hot bath" of olive oil, butter, garlic, and anchovies served with raw vegetables. The anchovies, which are loaded with bone-building calcium and heart-healthy omega-3 fatty acids, give the dip body and a slight saltiness without lending a fishy taste.


  • 6 very small red potatoes (3/4 pound)
  • 1/2 cup olive oil
  • 1 teaspoon butter
  • 1/4 teaspoon kosher salt
  • 3 canned anchovy fillets, finely chopped
  • 1 garlic clove, minced
  • 24 baby carrots (about 6 ounces)
  • 6 celery stalks, trimmed and quartered
  • 1 head Belgian endive (about 1/4 pound), separated into 12 leaves
  • 1/2 (1 1/4-pound) fennel bulb, trimmed and cut lengthwise into 1/4-inch slices and separated into spears

Nutrition Information

  • calories 131
  • fat 9.6 g
  • satfat 1.5 g
  • protein 1.8 g
  • carbohydrate 10.7 g
  • fiber 2.9 g
  • cholesterol 2 mg
  • iron 0.9 mg
  • sodium 136 mg
  • calcium 45 mg

How to Make It

  1. Steam potatoes, covered, 10 minutes or until tender. Cut each potato lengthwise into 4 wedges.

  2. While potatoes cook, heat oil and butter in top of a double boiler over medium heat 2 minutes or until butter melts. Add salt, anchovies, and garlic; cook 10 minutes or until anchovies begin to dissolve and garlic is soft and fragrant (garlic should not begin to brown or take on any color). Pour sauce into a warm serving bowl; serve warm with vegetables.

  3. Note: Traditionally, the bagna cauda is served in a bowl set over chafing fuel or a tea light so that the sauce stays warm throughout the appetizer course.

Oxmoor House Healthy Eating Collection