• 4servings
  • 15minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsZinc, Copper, Calcium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. One 3-ounce jar anchovies packed in olive oil, drained and chopped

  2. 3 large garlic cloves, chopped

  3. 1/2 cup extra-virgin olive oil

  4. Assorted vegetables for dipping, such as thinly sliced black radishes, fennel wedges, treviso leaves and florets of broccoli romanesco

Instructions Jump to Ingredients ↑

  1. In a mini food processor or blender, puree the anchovies with the garlic. With the machine on, pour in the olive oil until blended. Transfer the anchoïade to a serving bowl; serve with the vegetables.


Send feedback