Creamy Anchoïade with Crudités
- TOTAL TIME:
- SERVINGS: 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.
- 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
- 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.