Arugula and Avocado Salad with Bagna Cauda Dressing
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 4 servings
- 3tablespoons extra-virgin olive oil
- 4anchovies, finely chopped
- 1very large garlic clove, minced
- Large pinch kosher salt
- 1tablespoon red wine vinegar
- Black pepper
- 1small bunch arugula, cleaned and torn into pieces (about 3 cups)
- 1avocado, peeled, pitted and diced
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
185 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 3 grams protein; 192 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a small skillet over medium heat, warm the oil. Add anchovies and cook over medium-low heat, stirring, until anchovies melt into the oil, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Remove from heat and whisk in salt, vinegar and pepper. Let cool to room temperature.
- Step 2
In a serving bowl, toss arugula with just enough dressing to coat. Season well with black pepper. In a smaller bowl, very gently toss avocado with more of the dressing (you may not need it all). Add avocado to arugula and very gently combine. Serve immediately.
Private Notes
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Cooking Notes
TBlankley
This is delicious. If you are like me and prefer anchovies from a tube instead of opening and using only part of a tin, it was important to dissolve the anchovy paste into the oil prior to actually heating the oil. I found that it dissolved much more easily when whisked into room temperature oil instead of cooking in hot oil. After dissolving in room temperature oil, I heated the oil mixture before adding the garlic and followed the recipe from that point.
Megan
I like the simplicity of the recipe. It has a very good balance of fat and acidity, which tones down the spice of the arugula, making for a surprisingly filling salad. I used canned sardines.
Jon
I grated a little Meyer lemon into the mix for a slight citrus twist and it’s delightful.
Judy
No more than 2 anchovies (and I like anchovies). That's all that's needed for the "je ne sais quois" umami quality they contribute to a dish.
Doug S.
Tried this as written. Taste was good but the texture didn't seem right. Shortly thereafter I came across something I'd ripped out of TIME magazine by Deborah Madison suggesting the combination of arugula, avocado and golden beets. I tried it but used the dressing from the Fuyu Persimmon salad here in Cooking. I liked the texture of that much better.
Susanne
This was fantastic. When I first read the recipe I wasn't sure about the flavor combination. But I should know that Melissa Clark knows her stuff! Will make this again soon.
Sarah
I warmed some leftover dressing in a pan this morning and made scrambled eggs. Oh my!!
Jess
Subbed capers for anchovies and fried with oil. Tasty!
csl
Added pepitas for crunch factor. Soooo good!
65volvoj
Even if you’re not a huge anchovy fan (like me), you’re gonna love this recipe. Cooking it takes some of the funkiness out of it. But leaves enough to be a great counterpoint to the avocado. I added shaved Parmesan to the salad. It was a hit at dinner. Had leftovers the next day with a soft boiled egg - so good.
Sam
This recipe toasted panko, Aleppo pepper, and freshly grated Parmesan is just perfection. Also I doubled the anchovy and skipped the salt.
SirFreddy
I didn't have an avocado but this was great without it. I was a bit doubtful but it really worked. I added a couple of tablespoons of red wine vinegar after tossing the greens with the dressing. So good.
Sarah
I warmed some leftover dressing in a pan this morning and made scrambled eggs. Oh my!!
anne
I made this as written. Fast, easy and delicious. I agree that it made the arugula less spicy.
Judy
No more than 2 anchovies (and I like anchovies). That's all that's needed for the "je ne sais quois" umami quality they contribute to a dish.
Ann Black
Didn't have anchovies so I used fish sauce. Worked.
TBlankley
This is delicious. If you are like me and prefer anchovies from a tube instead of opening and using only part of a tin, it was important to dissolve the anchovy paste into the oil prior to actually heating the oil. I found that it dissolved much more easily when whisked into room temperature oil instead of cooking in hot oil. After dissolving in room temperature oil, I heated the oil mixture before adding the garlic and followed the recipe from that point.
Jon
I grated a little Meyer lemon into the mix for a slight citrus twist and it’s delightful.
Alicia H.
I thought this was ok, but really not that tasty or interesting. I probably wont make it again. There are better salads in the world... While I LOVE anchovies, I think a simple red wine vinegar and shallot dressing maybe with some high quality mustard would have been better.
Megan
I like the simplicity of the recipe. It has a very good balance of fat and acidity, which tones down the spice of the arugula, making for a surprisingly filling salad. I used canned sardines.
Susanne
This was fantastic. When I first read the recipe I wasn't sure about the flavor combination. But I should know that Melissa Clark knows her stuff! Will make this again soon.
Doug S.
Tried this as written. Taste was good but the texture didn't seem right. Shortly thereafter I came across something I'd ripped out of TIME magazine by Deborah Madison suggesting the combination of arugula, avocado and golden beets. I tried it but used the dressing from the Fuyu Persimmon salad here in Cooking. I liked the texture of that much better.
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