Warm olive bagna cauda makes a delicious dressing for this heirloom and endive salad with chickpeas!
Olive Bagna Cauda
Prepare your salad ingredients and set aside.
In a small saucepan over low heat, add the garlic, black olives/capers, and optional red pepper flakes and cook, stirring often, for about 7 minutes. The garlic should soften, and the flavors will permeate the oil nicely. Add in the lemon juice and gently cook for another 2-3 minutes. Taste for seasoning, adding salt and pepper as needed. Remove from heat.
Arrange your salad on serving dishes and spoon the warm bagna cauda over the top and a squeeze of lemon juice. Serve with a slice of your favorite artisan bread. Bagna cauda is delicious on bread!
Bagna cauda can also be made raw and served at room temperature. Combine the bagna cauda ingredients in a small bowl. Mash the olives and capers a bit to allow the juices to escape, and let the mixture sit for an hour or two before serving. Serve as a dip or dressing with raw vegetables like fennel, zucchini, tomatoes, endive, arugula, radishes, carrots, cauliflower, celery, and bell peppers, to name a few.