Ingredients

• Ingredients Scale 1x2x3x Salad 2 medium heirloom tomatoes (any color), sliced into wedges 1/2 cup grape heirloom tomatoes, sliced in halve 1 cup cooked chickpeas 2 –3 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 1/3 – 1/2 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

Preparation

• Instructions 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 top and a squeeze of lemon juice. Serve with a slice of your favorite artisan bread. Bagna cauda is delicious on bread! Serves 2 NOTES 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, 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.