Heirloom Tomato and Endive Salad with Olive Bagna Cauda
A bright and fresh salad featuring heirloom tomatoes, endive, and a warm olive bagna cauda sauce that brings summer flavors to your table.
Ingredients
Salad Ingredients
- 2 medium heirloom tomatoes, sliced into wedges Look for ripe, juicy varieties to enhance the flavor.
- 1/2 cup grape heirloom tomatoes, sliced in half These add a lovely burst when bitten into.
- 1 cup cooked chickpeas Either use canned or cook them from scratch; just ensure they're drained and rinsed.
- 2 to 3 pieces endive, sliced Look for firm, crisp heads for the best crunch.
- Lemon wedges, to serve Fresh lemon juice brightens up the dish beautifully.
- Chopped parsley, optional A fresh garnish adds flavor and a pop of color.
Bagna Cauda Ingredients
- 1/4 cup good olive oil Use extra virgin for the best taste.
- 1/3 to 1/2 cup black olives or capers, pitted and minced This provides complex flavors and is integral to your bagna cauda.
- 3 large cloves garlic, minced Freshly minced for both flavor and aroma.
- Pinch of red pepper flakes, optional Add this for a touch of heat; adjust according to preference.
- Salt and freshly cracked pepper, to taste
Instructions
Preparation
- Wash and slice the heirloom tomatoes and endive, then place them in a bowl.
- Let your vegetables sit at room temperature to enhance their flavor.
Making the Bagna Cauda
- In a small saucepan over low heat, add the minced garlic, black olives or capers, and optional red pepper flakes.
- Cook, stirring often, for about 7 minutes until the garlic softens.
- Add in the lemon juice and gently cook for another 2 to 3 minutes, tasting for seasoning.
- Remove from heat and let it sit for the flavors to blend.
Assembling the Salad
- Arrange your salad on serving dishes and spoon the warm bagna cauda over the top.
- Finish with a squeeze of fresh lemon juice.
Serving
- Serve immediately with artisan bread for dipping into the bagna cauda.
Notes
Store leftovers in the fridge in an airtight container for up to 4 days. For best results, consume before flavors fade. The bagna cauda can be made ahead of time, but is best served fresh.