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Spinach Salad with Bagna Cauda Dressing
Ingredients
  • 4 tablespoons unsalted butter
  • 5 anchovies, finely chopped
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice, plus lemon wedges for serving
  • 3 thyme sprigs
  • Kosher salt
  • Freshly ground pepper
  • ¼ cup coarse dry bread crumbs (see Note)
  • 10 ounces baby spinach
  • Freshly shaved Parmigiano-Reggiano cheese, for garnish
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