Heirloom Tomato & Endive Salad + Olive Bagna Cauda - The Simple Veganista (original) (raw)
Get ready for a delicious culinary sensation with this easy heirloom tomato and endive salad with warm olive bagna cauda and chickpeas!
Filled with a mix of fresh tomatoes and endive and topped with this wonderful thing called Bagna Cauda.
We’ll also add chickpeas to the salad as a way to add more protein to the overall dish.
Everything pairs together beautifully, and this is one salad that will knock your socks off. Seriously!
What is Bagna Cauda?
Bagna Cauda, meaning ‘hot bath’ and pronounced bayn-ya code-a, originated in the Piedmont region of Italy and dates back to the 16th century. It’s traditionally used as a dip and served somewhat like a fondue for raw, broiled, or roasted vegetables. It can also be used to dip or top your freshly sliced bread. And let me tell you, it was so good with this baguette. A sourdough, whole grain, or artisan loaf would be heavenly too!
Traditionally Bagna Cauda is made with anchovies, olive oil, butter, and garlic. Here we are veganizing this dish and using the saltiness of olives and/or capers as a replacement for the anchovies and omitting the butter altogether. I used kalamata olives as they are my favorite but you can use regular black olives as well, or your favorite olives.
For this recipe, we will be using the Bagna Cauda as a warm dressing—an ever-so-wonderful dressing to top this fresh salad filled with heirloom tomatoes, chickpeas, and endive. But you can also make it raw and serve it at room temperature.
How To Make Heirloom Tomato & Endive Salad with Olive Bagna Cauda
- Prepare your salad ingredients and set aside.
- Next, make the bagna cauda, 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.
- Fill individual dishes with the salad ingredients and top with the warm bagna cauda.
I hope you will enjoy this salad and vegan Bagna Cauda as much as I did, garlic breath and all. This dressing-dip will pair well with most vegetables, so keep it in mind for other uses. It’s a simple and wonderful recipe—a true keeper!
Now, bon appetit!
More Salad Recipes!
- Mediterranean Kale Salad
- Green Salad + Chickpeas + Lemon Tahini Dressing
- Crisp Apple & Coconut Bacon Salad
If you try this endive salad recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
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Warm olive bagna cauda makes a delicious dressing for this heirloom and endive salad with chickpeas!
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Salad
- Cuisine: Vegan
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
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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
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, 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.
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