Bagna cauda is a warm sauce made with anchovies, garlic, and olive oil. It’s the perfect accompaniment for the fresh, crunchy radishes and lardo.
Lardo-Wrapped Radishes with Bagna Cauda
For the bagna cauda
- 6 Tbs. olive oil
- 3 scallions, white parts only, finely chopped
- 2 anchovy fillets, minced
- 1 small clove garlic, finely chopped
- 3 Tbs. finely chopped fresh flat-leaf parsley
- 1-1/2 Tbs. fresh lemon juice; more to taste
- Kosher salt and freshly ground black pepper
For the radishes
- 5 thin slices lardo or prosciutto
- 24 small mint leaves
- 24 small cilantro leaves
- 12 small radishes, halved through the stem
Make the bagna cauda
- Combine the olive oil, scallions, anchovies, and garlic, in a small saucepan. Cook over low heat, stirring often, until the anchovies are fragrant and the garlic has softened, about 5 minutes. Add the parsley, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Remove from the heat, and keep warm until serving.
Prepare the radishes
- Lay a piece of the lardo or prosciutto on a cutting board, and using a pizza wheel or knife, cut lengthwise into five 1/2-inch-wide strips. Repeat with the remaining lardo.
- Place a mint leaf and cilantro sprig in the center of the cut side of a radish. Wrap a strip of lardo around the radish to secure the herbs. Repeat with the remaining radishes.
- Transfer the radishes to a serving platter, and top each with a little bagna cauda. Serve the remaining sauce on the side.