ANCHOVY DIP WITH CRUDITÉS
This punchy dip is a great way of adding interest to a selection of raw vegetables and makes a super healthy lunch or picnic dish. The secret to the anchovy dip is to use the oil from the anchovies as it is packed with flavour. For a richer consistency, you can always blend in a bit of cream or egg yolk. Store any leftovers refrigerated in a Kilner jar for future use.
Servings6
Ingredients
- ½ ciabatta loafcut into 8 slices
- olive oil
- 100g jar of best-quality anchoviesoil reserved, drained weight 60g
- 2 garlic clovespeeled and chopped
- 1 banana shallotpeeled and diced
- Small handful of parsley
- 125g pitted black olives
- 1–2tsp red wine vinegar
- 200g radishestrimmed (or leaves well washed if you keep them on)
- Bunch of baby carrotstops still on, about 8
- Sea salt and freshly ground black pepper
Instructions
- Preheat the grill.
- Place the ciabatta on a baking tray, drizzle lightly with olive oil on each side and toast for 6 minutes, turning over halfway through that time, until golden brown and crisp.
- Meanwhile, put the anchovies, garlic, shallot, parsley and olives into a food processor and whiz until puréed. Add 1 teaspoon of vinegar and a couple of twists of pepper. With the motor running, pour in the reserved anchovy oil (this should be about 4 tablespoons). Now pour in up to 4 tablespoons of olive oil to create your preferred consistency.
- Taste and adjust the seasoning (and vinegar level) as necessary. If the anchovy dip is too thick, add a little more oil with the motor running. Transfer to a serving dish and place it in the middle of a platter.
- Arrange the radishes, carrots and toasted ciabatta around the anchovy dip, ready for dipping.
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