Anchoïade

This anchovy-infused dip from Provence will bring the flavors of summer to your table any time of the year. Preparation takes less than 10 minutes.

Serve it on toast at cocktail hour, or as a starter surrounded by veggies cut into dip-sized pieces — raw carrots, cucumbers, cauliflower, finocchio, Belgian endive, broccoli, cherry tomatoes, or cooked potatoes, green beans or toast fingers.

Use anchovies preserved in oil. The 20 fillets called for in the recipe are the equivalent of one 4-ounce (100 g) jar. Leftover dip may be refrigerated and kept for a couple of weeks.

20 anchovy fillets
1 clove garlic
1/2 cup (10 cl) olive oil

Drain the anchovy fillets and transfer to a blender.

Peel the garlic and chop coarsely. Add to the blender.

Add half of the olive oil to the blender. Pulse. Add the rest and pulse again.

Transfer to a serving dish. Surround by toast or veggies. Serves … many.


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