Arugula and Avocado Salad with Bagna Cauda Dressing Recipe (2024)

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.

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.

I grated a little Meyer lemon into the mix for a slight citrus twist and it’s delightful.

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.

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.

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.

I warmed some leftover dressing in a pan this morning and made scrambled eggs. Oh my!!

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.

This recipe toasted panko, Aleppo pepper, and freshly grated Parmesan is just perfection. Also I doubled the anchovy and skipped the salt.

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.

I warmed some leftover dressing in a pan this morning and made scrambled eggs. Oh my!!

I made this as written. Fast, easy and delicious. I agree that it made the arugula less spicy.

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.

Didn't have anchovies so I used fish sauce. Worked.

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.

I grated a little Meyer lemon into the mix for a slight citrus twist and it’s delightful.

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.

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.

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.

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.