Creamy Anchoïade with Crudités

Name: Creamy Anchoïade with Crudités
Total time: 15 min
Yield: 4 to 6
Ingredients: 13 ounce jar anchovies packed in olive oil (drained and chopped); 3 large garlic cloves (chopped); ½ cup extra-virgin olive oil; vegetables for dipping (such as thinly sliced black radishes, fennel wedges, treviso leaves and florets of broccoli romanesco)

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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

By Marcia Kiesel

October 2007

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Recipe Summary

total:

15 mins

Yield:

4 to 6

Ingredients

13 ounce jar anchovies packed in olive oil (drained and chopped)
3 large garlic cloves (chopped)
½ cup extra-virgin olive oil
vegetables for dipping (such as thinly sliced black radishes, fennel wedges, treviso leaves and florets of broccoli romanesco)

Directions

Step 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.

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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.

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Creamy Anchoïade with Crudités

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Suggested Pairing

Reviews

All Reviews for Creamy Anchoïade with Crudités

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Creamy Anchoïade with Crudités

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Suggested Pairing

Reviews

All Reviews for Creamy Anchoïade with Crudités