Salad dressings & dips


Side Serves 4 10 min
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.


  • 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


Prep time: 10 min
  • Step 1

    Use the pestle and mortar to grind the anchovies, garlic and rosemary until they form a rough paste.
  • Step 2

    Add a splash of vinegar, then gradually add the oil, stirring constantly. Season well with pepper to taste.
  • 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.