Insalata di verdure
Australian Gourmet Traveller recipe for insalata di verdure from Rosetta restaurant in Melbourne.
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Cooking tools:
- Food processor
- Fine-mesh sieve
- Nonstick skillet
- Saucepan
- Pot
- Colander
- Mixing bowl
- Stove
Ingredients
- 1 bunch baby carrots, trimmed
- 1 bunch baby beetroot, trimmed, cut into wedges
- 1 bunch baby radishes, trimmed, small ones halved, large ones cut into wedges
- 1 bunch baby turnips, trimmed, small ones halved, large ones cut into wedges
- ¼ bunch chicory leaves, coarsely torn
- Bagna càuda dressing
- 300 ml milk
- 12 garlic cloves
- 80 gm waxy potato, such as pontiac (about 1 small), cut into 1.5cm dice
- 300 ml extra-virgin olive oil
- 6 anchovy fillets
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