Bagna cauda salad sandwiches
Indulge in the zesty flavors of Bagna Cauda Salad Sandwiches. This delectable dish combines crunchy veggies with a rich, savory dressing for a taste explosion that will tantalize your taste buds. Perfect for a light and satisfying meal.
Ingredients:
- 4 large eggs
- 12 cherry tomatoes, halved
- 10 cups mixed greens, such as romaine hearts, endive and watercress, coarsely chopped
- 1 Hass avocado, cut into 1-inch dice
- Eight 3/4-inch-thick slices of Tuscan or peasant bread, cut from a large oval loaf
- 1/2 cup extra-virgin olive oil, plus more for brushing
- 10 anchovy fillets, coarsely chopped
- 3 large garlic cloves, thinly sliced
- 1/4 cup fresh lemon juice
- Salt and freshly ground pepper
Instructions:
- Place the eggs into a small saucepan, add cold water, and bring it to a boil. Turn off the heat, cover the pan, and let the eggs sit for 12 minutes. Then, drain the hot water and rinse the eggs under cold water. Gently crack the egg shells by shaking the pan. Peel and roughly chop the eggs, then transfer them to a large bowl. Mix in the tomatoes, greens, and avocado.
- In the meantime, ignite a grill or heat a grill pan. Lightly coat the bread with oil on both sides and grill until it becomes crispy and golden brown.
- Using a medium skillet, cook the anchovies and garlic with half a cup of olive oil over medium heat. Stir occasionally until the garlic turns slightly brown and the anchovies are almost dissolved, approximately 2 minutes. Take the skillet off the heat and pour in the lemon juice while gently swirling the pan to combine. Immediately pour this warm dressing over the salad and toss to evenly coat the ingredients. Season with salt and pepper. Pile the salad onto half of the toasted bread slices, then top with the remaining slices to create sandwiches. Cut the sandwiches in half and serve promptly.
Summary:
- Calories: 2402 kcal
- Fat: 172 g
- Protein: 77 g
- Carbs: 153 g
- Potassium: 3581 mg
- Magnesium: 313 mg