Crudités a la Club 55 in St. Tropez

Club 55 Crudite Platter with Anchovy Dip



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



  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.