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.

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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.

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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)

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

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Trim the ends and cut the radishes in halves or quarters. Set aside.

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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.

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Peel and cut carrots in long sticks. Set aside.

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Cut the bottom leaves of the cauliflower and core the center.

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

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Cut each floret into smaller pieces. Set aside.

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Wash and cut the fennel bulb in half. Then slice thinly. Set aside.

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Start arranging vegetables on plate.

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

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

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Add the anchovies to the bowl containing the chopped garlic and process till smooth.

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Scrape down the garlic/anchovy mixture and place the cover back on top.

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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.

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Pour the anchoïade in individual serving dishes.

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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!

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Seared Tuna Niçoise

Salade Niçoise was our summer staple growing up in Provence. We picked fresh tomatoes and green beans from the garden every day, seasoned them with a garlic vinaigrette, and added the niçoise olives, tuna, anchovies and other classic ingredients to complete our lunch.

20130725-205406.jpgPersonally I like to sear fresh tuna steaks as much as possible, although a good quality canned tuna in olive oil makes a great alternative. Traditionally, we included hard boiled eggs for convenience of preparation ahead and have them on hand any time. If you have the luxury of cooking soft boiled eggs at the last minute, they add a delightful note of strong color, fine texture and delicate taste.

20130725-205510.jpgIngredients:
1 1/4 lb fresh tuna steak
3/4 lb French green beans
4 fresh farm eggs at room temperature
4 medium size red potatoes
4 vine ripe tomatoes
2 oz flat filets of anchovies
A bunch of fresh flat parsley
2 cloves garlic (or one large one)
2 dozen oil and herb cured black olives or niçoise olives
6 tsp Dijon mustard
6 tsp Balsamic vinegar
10-12 Tbsp Olive oil
2 Tbsp Grape seed oil
Freshly ground sea salt and cracked black pepper to taste

20130726-054404.jpgSnap the ends of the green beans to pull the threads out if any.

20130726-054452.jpgPlunge them in salted boiling water.

20130726-054528.jpgBoil them till firm tender.

20130726-054608.jpgDrain them in a colander.

20130726-054649.jpgImmediately cool them in a bowl filled with ice water to stop the cooking process and preserve their bright green color.

20130726-054738.jpgWash the potatoes. Cut in half and in thick slices.

20130726-054819.jpgThen, cube all the potatoes.

20130726-054900.jpgBoil the cubed potatoes in lightly salted water till firm tender, and leave in water off the stove to keep them warm.

20130726-055009.jpgChop the parsley, garlic and cut the anchovy fillets into small pieces.
Separately, cook the eggs the same way as for the Asparagus with Salmon Caviar and Black Olive Vinaigrette (see recipe for photos), by bringing a pot of salted water to a boil, adding the eggs, bringing back to a boil and cooking for 3 minutes on timer. Drain hot water from pot and rinse the eggs under cold running water till cool. Set aside.

20130726-055208.jpgPrepare garlic vinaigrette into three separate bowls. Place 2 tsp of Dijon mustard in each, add 1/3 of the chopped garlic in each, a little salt and pepper, 2 tsp of balsamic vinegar, mix well. Add 3-4 Tbsp of olive oil and whisk.

20130726-055253.jpgWash and quarter the tomatoes. Remove the hard core. Slice thinly and place in one of the bowls with the garlic vinaigrette. Toss, add parsley and set aside.

20130726-055332.jpgPlace the green beans in another bowl containing garlic vinaigrette, add chopped parsley, toss and set aside.
For the third salad bowl, drain the potatoes and place them in the last bowl, add anchovy pieces, chopped parsley, toss and set aside.

20130726-055412.jpgWhile I was finishing preparing the salads, my boyfriend offered timely collaboration to sear the tuna. He oiled the fresh tuna steak with grape seed oil and cracked some black pepper. The grape seed oil has a higher smoke point and is well suited for high temperature cooking and can be safely used for searing.

20130726-055455.jpgPlace a tablespoon of grape seed oil in a cast iron pan on high heat to get the pan very hot.

20130726-055546.jpgOnce the pan is hot, place the tuna steak on the bottom and do not move it.

20130726-055629.jpgCover with a splatter guard to prevent the oil from spreading around the cooking surface.

20130726-055714.jpgOnce the bottom of the tuna steak is brown, turn it over with a metal spatula.

20130726-055759.jpgContinue cooking the other side, without moving it, until it browns the same way. Again, cover with the splatter guard.

20130726-055841.jpgWhen both sides are seared, place on a cutting board and slice the tuna thinly.

20130726-055916.jpgStart to plate the salads, peel the soft boiled egg.

20130726-060025.jpgAdd a few slices of seared tuna, some olives, cut the egg in half… Enjoy!