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.
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.
A bunch red radishes
1 fennel bulb
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)
Clean radishes by trimming the greens and bathing them in a bowl of water, changing it a few times until the water is clear.
Trim the ends and cut the radishes in halves or quarters. Set aside.
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.
Peel and cut carrots in long sticks. Set aside.
Cut the bottom leaves of the cauliflower and core the center.
Cut off each floret starting from the bottom, and separate from the main stem going around.
Cut each floret into smaller pieces. Set aside.
Wash and cut the fennel bulb in half. Then slice thinly. Set aside.
Start arranging vegetables on plate.
Gather the anchoïade ingredients. Again, you may use less garlic and more olive oil depending on your personal preference.
Peel and cut garlic in half. Place the cloves in the food processor fitted with a steel blade and process till finely chopped.
Add the anchovies to the bowl containing the chopped garlic and process till smooth.
Scrape down the garlic/anchovy mixture and place the cover back on top.
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.
Pour the anchoïade in individual serving dishes.
Finish arranging vegetables on plates. Place the anchoïade in the center.
if you are serving as a lunch, you might add a couple hard boiled eggs.