Vibrant Vegetable Board with Bagna Càuda
Dipping into Spring
This traditionally Piedmontese dish, usually served around the holidays and often in a fondue pot, is named bagna càuda, which translates from Italian to “hot bath.” Putting the hot part aside for a minute and focusing solely on the delicious bath, I find that bagna càuda truly shines in spring when vegetables are at their peak: fresh, vibrant, and full of flavor (though honestly, living in California feels like cheating... it’s always peak season here 😬).
This version is made with really good California extra virgin olive oil (the kind you want to show off), that here takes center stage.
It’s so easy to make: I gently simmer the garlic to soften its sharpness, then melt it down with anchovies into a velvety dip that’s as briny as it is luxurious. To brighten the richness, I add a splash of red wine vinegar, which perfectly balances tangy acidity and depth. Optionally, a handful of chopped olives stirred in at the end rounds out the flavor and deepens the olive profile.
Serve it warm or just slightly cooled, surrounded by whatever the market is offering: tender asparagus spears, blushing radishes, baby carrots with their tops still on, wedges of endive, buttery little potatoes, even the first snap peas. It’s easy, generous, and built to celebrate vegetables—and your very best bottle (the two best kinds).
CA Grown, in a collab with Kelly Draws, created the cutest chart to help us eat with the seasons. I love it—and thought you might too:
Serves 4 to 6 (but adjustable based on preferences)
For the Bagna Càuda
1 ½ heads of garlic, peeled (about 20 cloves)
¾ cup (120 ml) extra-virgin olive oil
2 tins anchovy fillets in oil (about 4 oz total), drained
1½ to 2 teaspoons of red wine vinegar, adjusting to taste
2 to 3 tablespoons finely chopped olives green, black, or a mix (optional)
Freshly ground black pepper
For serving
A big platter of vegetables (mix raw and blanched for texture and color)
6 to 8 radishes (halved if large)
6 small carrots, peeled and cut lengthwise
12 to 16 asparagus spears
4 to 5 celery sticks
1 head endive or Belgian endive, leaves separated
12 to 16 blistered shishito peppers (about 1 small bag)
2 steamed artichokes
Place the peeled garlic cloves directly into a medium saucepan with the olive oil. Over low heat, cook the garlic gently until it’s completely soft and golden, about 10-15 minutes. Be sure not to let it brown.
While the garlic cooks, prepare the board or platter. You can start by blistering the shishito peppers:
Preheat your broiler to high, then arrange the shishito peppers on a baking sheet in a single layer.
Place under the broiler for 3-5 minutes, turning occasionally with tongs, until the skin is charred and blistered. Once done, remove from the oven and set aside to cool slightly.
Steam the artichokes (using a microwave is the easiest way):
Place the artichokes in a microwave-safe dish with a lid. Add about ¼ cup of water to the dish. Cover and microwave on high for 5-7 minutes, or until the artichoke leaves pull away easily. Let them cool slightly before serving.
Prepare the other vegetables:
Radishes: halve large radishes.
Carrots: peel and slice the carrots lengthwise.
Endive: separate the leaves into individual pieces.
Asparagus: trim the tough ends of the asparagus spears and leave them raw for a fresh, crunchy bite.
Celery: cut the celery into sticks.
Assemble all the vegetables on the board or platter and reserve.
Back to the dip, stir in the anchovies, and mash everything gently with a fork until the fillets melt into the oil. The mixture should be smooth. Stir in the red wine vinegar and chopped olives, if using. Season with freshly ground black pepper. Taste. You probably won’t need any salt, it should already taste deeply savory.
*For a velvety, creamy twist, let the dip cool and then blend it until smooth, adjusting the consistency with vinegar, if needed.Transfer to a small bowl or fondue pot. You can keep it warm, or serve it just slightly cooled, it’s delicious either way. Let everyone gather around, dipping as they please.
For a vegetable platter with a variety of options, plan on about 1½ to 2 cups of vegetables per person. If you’re serving it as a centerpiece with little else on the table, lean toward 2 cups per person to ensure there's enough to go around.
For a lighter appetizer or as part of a larger meal, 1 ½ cups per person should be plenty. You can always adjust the quantities based on the size and type of vegetables. For instance:
Radishes: 4-5 radishes per person
Carrots: 1 medium carrot per person (peeled and sliced lengthwise)
Asparagus: 4-5 spears per person
Shishito peppers: 4-5 peppers per person
Baby potatoes: 3-4 small potatoes per person (halved)
Endive leaves: A few leaves per person
Bell peppers: 1/2 of a medium bell pepper per person (sliced)
If you find yourself with leftover bagna càuda, don’t toss it! It keeps beautifully in the fridge for a few days and becomes a magical flavor booster. Try spreading it on toast, tossing it with pasta, or spooning it over roasted vegetables. I also love it as a warm dressing for bitter greens. Just warm it gently to bring it back to life.
