Anchoiade recipe image

Print 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.

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

  1. Use the pestle and mortar to grind the anchovies, garlic and rosemary until they form a rough paste.
  2. Add a splash of vinegar, then gradually add the oil, stirring constantly. Season well with pepper to taste.
  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.

Cooks 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.

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