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Tomato and Cucumber Salad with Black Garlic Bagna Cauda and Toast

Brian Motyka of Spiaggia

Chef demonstration

Black Garlic Bagna Cauda


  • 1 lemon, juice
  • 2oz honey
  • 8oz champagne vinegar
  • 16oz decarlo OO
  • 2oz black garlic, creamed
  • 8 anchovies, minced
  • 3/4c garlic scapes, shaved
  • 2T chopped parsley


Combine oil and shaved garlic scapes, blossom until just cooked through.  Make sure it’s cooked very slowly, add anchovies and cook an additional minute.  Cool down oil. Combine the rest of the ingredients and make vinaigrette with oil/black garlic.  Season with additional salt and lemon if needed.



  • 1x tomato, sliced
  • 1x cucumber, sliced
  • 1x spring onion, shaved thin
  • 4x radish, shaved thin
  • 1x slice sourdough, buttered on both sides
  • 1/4c black garlic bagna cauda
  • Basil, to finish
  • Olive oil, to finish


Slice tomatoes, cucumbers, radish, and spring onions.  Combine all, season with salt, pepper, and the black garlic bagna cauda.  Slice bread, butter on both sides, and toast until golden brown. Place salad mixture on top, finish with maldon sea salt, additional olive oil, and torn basil

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