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Bagna Cauda Toasts with Radicchio, Egg, and Avocado
Ingredients
- 10 anchovy fillets (olive oil-packed)
- 3 garlic cloves
- 2 tablespoons unsalted butter
- 1/2 cup extra virgin olive oil
- Finely grated zest + juice from 1 lemon (about 1 teaspoon zest and 3 tablespoons juice)
- Sea salt, to taste
- 8 hard-cooked eggs, thinly sliced
- 1 large head of raddichio (10 to 12 ounces), core removed, any bruised leaved discarded, and thinly sliced
- 1 cup baby arugula
- 1/3 cup Pecorino Romano, finely grated
- 1 avocado, cut into small cubes
- 1 long stalk celery, thinly sliced on the diagonal
- 8 thick slices of good quality, crusty bread, toasted
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