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Written by the YesChef staff
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While bagna cauda is generally served hot, it does have multi-purpose flavor magic. For the ultimate Caesar salad recipe, chef Nancy Silverton likes using bagna cauda sauce as a soaking emulsion for croutons. Here, she submerges the bread chunks in the Italian anchovy sauce. Caesar salad already features anchovies, so this trick doubles up on the ingredient for a unique twist on the classic Caesar. Once the bread chunks soak up the flavor and are dried, they’ll add extra excitement to every bite.
1 Spanish oil-packed anchovy
(omit if making for Caesar croutons)
1 cup Italian parsley
finely chopped (omit if making for Caesar croutons)
1 hot red chili peppers
such as (Calabrian or Thai bird)
12 garlic cloves
20 anchovy fillets
(preferably salt-packed), rinsed, back-bones removed if salt-packed, finely chopped, and smashed with the flat side of a knife
1/2 cup extra-virgin olive oil
8 tablespoon unsalted butter
(1 stick), cut into chunks
Gear
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