Anchoïade

This traditional summery sauce is served with crudités, which are basically raw vegetables. Usually some radishes, fennel, Belgium endive, or any other crisp vegetable you enjoy eating raw. It can be served as an appetizer, on a large platter shared between guests, or as a light lunch on individual plates.

20130804-185435.jpg
Infused with garlic and anchovies as the main ingredients, anchoïade is a rather strong flavored sauce. Only a small amount suffices to fully savor its distinct taste.

20130804-185542.jpg
Ingredients:
A bunch red radishes
1 fennel bulb
2 carrots
1 cauliflower
2 Belgium endives
4 oz anchovies preserved in oil
1/2 cup first cold press extra virgin olive oil
3 cloves garlic (can use only 2 cloves if too strong)

20130804-185714.jpg
Clean radishes by trimming the greens and bathing them in a bowl of water, changing it a few times until the water is clear.

20130804-185838.jpg
Trim the ends and cut the radishes in halves or quarters. Set aside.

20130804-190019.jpg
Wash and cut the ends of the endives to unfold the leaves. Keep trimming the ends that hold the leaves together to easily separate them as you get closer to the center. Set aside.

20130804-190134.jpg
Peel and cut carrots in long sticks. Set aside.

20130804-214839.jpg
Cut the bottom leaves of the cauliflower and core the center.

20130804-215050.jpg
Cut off each floret starting from the bottom, and separate from the main stem going around.

20130804-215233.jpg
Cut each floret into smaller pieces. Set aside.

20130804-215519.jpg
Wash and cut the fennel bulb in half. Then slice thinly. Set aside.

20130804-220057.jpg
Start arranging vegetables on plate.

20130804-220239.jpg
Gather the anchoïade ingredients. Again, you may use less garlic and more olive oil depending on your personal preference.

20130804-220403.jpg
Peel and cut garlic in half. Place the cloves in the food processor fitted with a steel blade and process till finely chopped.

20130804-220553.jpg
Add the anchovies to the bowl containing the chopped garlic and process till smooth.

20130804-220747.jpg
Scrape down the garlic/anchovy mixture and place the cover back on top.

20130804-221643.jpg
Feed the olive oil through the neck of the cover while processing to fully incorporate. Taste to decide if you would like more olive oil.

20130805-085415.jpg
Pour the anchoïade in individual serving dishes.

20130805-085549.jpg
Finish arranging vegetables on plates. Place the anchoïade in the center.

20130805-095349.jpg if you are serving as a lunch, you might add a couple hard boiled eggs.
Enjoy!

Advertisements

2 thoughts on “Anchoïade

  1. What a treat! I haven’t had anchoiade in years. Might have to whip some up. Thank you for posting and reminding me of this wonderful sauce.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s