RECIPE

Creamy Anchoïade with Crudités

  • ACTIVE:
  • TOTAL TIME: 15 MIN
  • 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.

  • ACTIVE:
  • TOTAL TIME: 15 MIN
  • SERVINGS: 4 to 6
  • FAST
  • HEALTHY
  • MAKE-AHEAD

Ingredients

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

Directions

  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.