Salad dressings & dips
Anchoiade
This pungent, salty dip is the way to make the best of the moment when all the new summer vegetables come through in the boxes: serve it with a mix of raw crudités – bunched carrots, raw fennel, peppers, radishes. Make it a full meal with cooked new potatoes, boiled eggs, bread and olives. Or just spread your anchoïade on warm French bread for a quick snack.
Cook's notes
There are many variations on this dip: you could use a food processor to blend the oil in gradually after blitzing the rest of the ingredients, but a rougher texture is a more original version.
Ingredients
- 6-8 anchovy fillets, drained if in oil, rinsed if salted, roughly chopped
- 2 cloves of garlic, roughly chopped
- a few leaves fresh rosemary, chopped (optional)
- a splash (about 1 tbsp) red or white wine vinegar, or lemon juice
- about 100ml olive oil
- freshly ground black pepper
Method
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Step 1
Use the pestle and mortar to grind the anchovies, garlic and rosemary until they form a rough paste.
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Step 2
Add a splash of vinegar, then gradually add the oil, stirring constantly. Season well with pepper to taste.
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Step 3
You should end up with a dip the consistency of a tapenade or a rough textured mayonnaise. Add a little more oil if needed.