Crudités a la Club 55 in St. Tropez

Club 55 Crudite Platter with Anchovy Dip


Anchovy Dip (Anchoïade)

Your favorite veggies presented whole including:



  1. Boil one egg for each of your guests.
  2. Prepare the anchovy paste.
  3. Drain and coarsely chop the anchovies.
  4. Crush the garlic and combine with the anchovies and herbs in a mortar or pulse with a food processor until pureed.
  5. Transfer the mixture to a bowl and stir in the olive oil, a few tablespoons at a time, until well incorporated.
  6. Stir in the vinegar, season with pepper.
  7. Arrange your veggie platter with your favorite vegetables served whole for maximum drama. Serve with eggs and the anchovy paste.