Roasted Radish and Fennel with Bagna Cauda

Salads, Side Dishes

Bagna cauda is the best thing that ever happened to butter and anchovies. Serves 4.

By Erin Wade • Photography by Melanie Grizzel


Roasted Radish and Fennel with Bagna Cauda


For 1 Batch(es)

For the bagna cauda:

  • 1/4 cup(s) butter
  • 1/2 cup(s) extra-virgin olive oil
  • 8 anchovies minced
  • 5 cloves garlic, minced
  • 1/4 teaspoon(s) red chili flakes
  • 2 tablespoons chopped fresh herbs (preferably parsley & thyme)
  • 1/4 teaspoon(s) salt

For the radish and fennel:

  • 1 bunch(es) radishes, halved if small, quartered if large
  • 2 bulbs fennel, white part only, halved lengthwise, sliced
  • 1 glug(s) olive oil
  • Salt and pepper, to taste
  • Squeeze of lemon, to finish
  • Crusty bread, for serving

Roasted Radish and Fennel with Bagna Cauda Directions

  1. For the bagna cauda:
  2. Melt the butter in a small saucepan. Add the olive oil, anchovies, garlic and chili flakes. Let the mixture simmer gently for about 5 to 10 minutes as the anchovies break down and the flavors infuse.
  3. Add the fresh herbs, turn off the burner and keep warm.
  4. For the radish and fennel:
  5. Toss the radish and fennel with a little olive oil, salt and pepper and roast at 400° for about 10 minutes, until it’s soft and beginning to brown.
  6. Transfer to a serving bowl and ladle ½ cup of the warm bagna cauda over the top. Finish with a squeeze of lemon.

Recipe notes

Serve with the bread for soaking up the buttery sauce.