Crudités a la Club 55 in St. Tropez
- Yield: 4 1x
Ingredients
Anchovy Dip (Anchoïade)
- A jar of whole anchovies, in olive oil
- 4 garlic cloves, crushed and chopped fine
- Fresh Herbes de Provence, finely chopped
- Cup extra-virgin olive oil
- Aged red-wine vinegar
- Freshly ground pepper
- Splash of water
- Optional additions: orange juice, honey, capers
Your favorite veggies presented whole including:
- Orange Bell Pepper
- Radishes
- Endive
- Whole head of cauliflower
- Green Onions
- Button mushrooms
- 4 boiled eggs
Instructions
- Boil one egg for each of your guests.
- Prepare the anchovy paste.
- Drain and coarsely chop the anchovies.
- Crush the garlic and combine with the anchovies and herbs in a mortar or pulse with a food processor until pureed.
- Transfer the mixture to a bowl and stir in the olive oil, a few tablespoons at a time, until well incorporated.
- Stir in the vinegar, season with pepper.
- Arrange your veggie platter with your favorite vegetables served whole for maximum drama. Serve with eggs and the anchovy paste.
Find it online: https://circleofeaters.com/crudites-anchovy-dip/