Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Anchoïade with Radishes, Fennel, Celery and Carrots


Posts : 26734
Thanked : 1361
Join date : 2013-01-12

Anchoïade with Radishes, Fennel, Celery and Carrots

Post by Lobo on Mon Feb 08, 2016 12:43 am

Anchoïade with Radishes, Fennel, Celery and Carrots

Be the first to Write a Review
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 8
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.

  • 9


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 Pairing

This pairs well with crisp, medium-bodied rosé wines like the Domaine du Dragon Grande Cuvée, Côtes de Provence Rosé from our Wine Club.


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).

Related Tips

    Current date/time is Tue Nov 21, 2017 5:59 am