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 PairingMore Fast Hors d'Oeuvres

Marcia Kiesel
October 2007

Gallery

© Kana Okada

Recipe Summary

total:
15 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Make Ahead

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

Suggested Pairing

Dry Rosé.