top down view of plated tomato endive salad with olive bagna cauda

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Warm olive bagna cauda makes a delicious dressing for this heirloom and endive salad with chickpeas!




  • 2 medium heirloom tomatoes (any color), sliced into wedges
  • 1/2 cup grape heirloom tomatoes, sliced in halve
  • 1 cup cooked chickpeas
  • 23 endive, sliced (arugula would be great too)
  • lemon wedges, to serve
  • chopped parsley, to serve (optional)

Olive Bagna Cauda

  • 1/4 cup good olive oil, more as needed
  • 1/31/2 cup black olives and/or capers (I used a mix), pitted and minced, or diced
  • 3 large cloves garlic, minced
  • pinch of red pepper flakes, optional
  • juice of 1/2 lemon
  • salt and freshly cracked pepper to taste


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!

Serves 2


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.