Crudités with anchovy dip

Crudités with anchovy dip

By
From
James Martin's French Adventure
Serves
6-8
Photographer
Peter Cassidy

Venturing through the markets in France, I found lots of anchovies in jars and tins – just the thing for this anchovy dip. Gently heat the dip and serve it warm for a more mellow flavour. I like to serve this with a bunch of very fresh radishes with their leaves left on, or a selection of colourful vegetables.

Ingredients

Quantity Ingredient
2 heads red chicory, leaves separated
1 bunch french breakfast radishes, washed
2 red peppers, cored and sliced
200g cherry tomatoes

For the anchovy dip

Quantity Ingredient
4 x 30 g tins anchovies, drained
1 lemon, zested
1 garlic clove, crushed
75ml double cream
75ml olive oil
freshly ground black pepper

Method

  1. To make the anchovy dip, place the anchovies, lemon zest, garlic and cream in a food processor and blitz until smooth. With the motor running, slowly drizzle in the olive oil until the sauce is thick and smooth. Season with pepper.
  2. Pour the dip into a small bowl and serve with the vegetables.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again