© Kana Okada
Active Time
N/A
Total Time
15 MIN
Yield
Serves : 4 to 6

Anchoïade, a Provençal puree of anchovies, garlic and olive oil, is often slathered on grilled bread or served as a dip. Use any combination of crudités—from thin shavings of spicy black radish to florets of broccoli romanesco, a relative of broccoli and cauliflower. Serve a dry rosé, and see our 7 Rules for Perfect Pairing.    More Fast Hors d'Oeuvres  

How to Make It

Step

In a mini food processor or blender, puree the anchovies with the garlic. With the machine on, pour in the olive oil until blended. Transfer the anchoïade to a serving bowl; serve with the vegetables.

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