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