French cuisine · Salads & Mezze

Anchoïade

Cold anchovy dip with garlic, red wine vinegar and olive oil, pounded to a cream and served with raw vegetables.

Ingredients · for 4 servings

• 12 anchovy fillets in oil
• 3 cloves garlic
• 1 tbsp red wine vinegar
• 1 tsp medium-hot mustard
• 8 tbsp olive oil
• 2 carrots
• 1 fennel bulb
• 6 radishes
• Salt, pepper

Instructions

1. Drain the anchovy fillets on kitchen paper; peel the garlic cloves, halve them and remove the green germ.
2. Pound the garlic with a pinch of salt in a mortar for 1 min into a fine paste.
3. Add the anchovies and continue pounding until a smooth, light brown mass forms with no visible pieces of fish.
4. Stir in the mustard and red wine vinegar, then work in the olive oil, first drop by drop, then in a thin stream, until the dip binds into a creamy texture; season with pepper.
5. Cut the carrots and fennel into finger-length sticks, halve the radishes and keep the vegetables chilled until serving.
6. Spoon the anchoïade into a small bowl, place in the centre of the vegetable platter and serve chilled.