Serves: 4

Ingredients

BAGNA CAUDA VINAIGRETTE

• 2 tbsp lemon juice
• 1 tsp chopped anchovies
• 1 tsp chopped capers
• ½ tsp chopped garlic
• 1/3 cup olive oil
• Salt and freshly ground pepper
• 1 tbsp chopped parsley

CHARCUTERIE

• 4 oz Prosciutto
• 4 oz Cured Sausage
• 2 oz Bresola
• 4 oz shaved Parmesan
• 1 cup sugar snap peas
• 6 radishes, thinly sliced
• 4 green onions cut on the diagonal into 2-inch pieces
• ½ fennel bulb, shaved
• 4 figs, quartered

METHOD

Stir lemon juice with anchovies, capers and garlic in a medium bowl. Gradually whisk in olive oil. Season with salt and pepper. Stir in parsley.

Arrange meat and Parmesan around a large platter. Slice sugar snap peas in half, lengthwise. Toss sugar snaps, radishes, green onions and fennel with half of the vinaigrette and figs and  mound in the centre of platter. Place remaining vinaigrette in a bowl to serve with the dish.