Anchoïade with Radishes, Fennel, Celery and Carrots
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Prep Time: 10 minutes
Cook Time: 10 minutes
Anchoïade, a thickened sauce of anchovies, olive oil and garlic, is a traditional Provençal spread for toasts or dipping sauce for raw vegetables. When used as a dip, it is similar to the Italian bagna cauda, which is served hot. For dipping in both anchoïade and bagna cauda, a variety of raw vegetables are used, from common carrots, radishes, fennel and celery to more unusual black radishes and Jerusalem artichokes. Boiled beets and potatoes are sometimes included as well.
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For the anchoïade:
- 2/3 to 3/4 cup extra-virgin olive oil
- 4 oz. anchovy fillets, preferably olive oil packed
- 5 garlic cloves, crushed and then minced
- 1 bunch red radishes, trimmed
- 2 fennel bulbs, trimmed and cut lengthwise into slices 1/4 inch thick and 1/2 inch wide
- 4 celery stalks, cut into pieces 3 inches long and 1/2 inch thick
- 4 carrots, peeled and cut into sticks 3 inches long and 1/2 inch thick
Wine PairingThis pairs well with crisp, medium-bodied rosé wines like the Domaine du Dragon Grande Cuvée, Côtes de Provence Rosé from our Wine Club.
Directions:To make the anchoïade, in a small fry pan over low heat, warm the 2/3 cup olive oil. Add the anchovies and garlic and cook, mashing the anchovies until they dissolve into the oil to make a paste, about 3 minutes. Gradually stir in enough of the remaining oil to give the sauce the consistency of a thick vinaigrette. Alternatively, mash the garlic and anchovies together in a mortar with a pestle or process in a mini food processor to make a paste, then slowly add the olive oil to achieve the proper consistency. Transfer to a small bowl.
Arrange the radishes, fennel, celery and carrots in a serving bowl or on a platter. Serve accompanied with the anchoïade. Serves 8.
Serving Tip: Offer a couple of crusty baguettes or some bread sticks along with the vegetables.
Adapted from Williams-Sonoma Collection Series, Salad, by Georgeanne Brennan (Simon & Schuster, 2001).
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