Arugula And Avocado Salad With Bagna Cauda Dressing Recipes

ARUGULA AND AVOCADO SALAD WITH BAGNA CAUDA DRESSING

Arugula and Avocado Salad with Bagna Cauda Dressing image

Provided by Melissa Clark

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 8

Ingredients

3 tablespoons extra-virgin olive oil
4 anchovies, finely chopped
1 very large garlic clove, minced
Large pinch kosher salt
1 tablespoon red wine vinegar
Black pepper
1 small bunch arugula, cleaned and torn into pieces (about 3 cups)
1 avocado, peeled, pitted and diced

Steps:

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.
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.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 192 milligrams, Sugar 1 gram

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