Creamy Anchoïade with Crudités

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.


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  • Total Time:
  • Servings: 4 to 6

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  • One 3-ounce jar anchovies packed in olive oil, drained and chopped
  • 3 large garlic cloves, chopped
  • 1/2 cup extra-virgin olive oil
  • Assorted vegetables for dipping, such as thinly sliced black radishes, fennel wedges, treviso leaves and florets of broccoli romanesco

How to make this recipe

  1. 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.

Make Ahead

The anchoïade can be refrigerated, covered, for up to 4 hours. Process again before serving.

Suggested Pairing

Dry Rosé.

Contributed By Photo © Kana Okada Published October 2007

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