📝 About This Recipe
Hailing from the rugged coastlines of Provence, Anchoïade is a robust, rustic spread that captures the very soul of Southern France. This vibrant dip marries the briny depth of salt-cured anchovies with the punch of raw garlic and the silky richness of premium extra-virgin olive oil. It is a celebratory dish traditionally served alongside a colorful bounty of raw garden vegetables, offering a sophisticated balance of salt, acid, and earthiness.
🥗 Ingredients
The Anchoïade Base
- 200 grams Salt-cured anchovy fillets (rinsed, patted dry, and deboned if necessary)
- 4-5 pieces Garlic cloves (peeled and germ removed for a smoother flavor)
- 1/2 cups Extra-virgin olive oil (use a high-quality, fruity Provençal oil)
- 2 tablespoons Red wine vinegar (to cut through the richness)
- 1/2 teaspoon Freshly ground black pepper (to taste; avoid adding extra salt)
- 1 teaspoon Fresh thyme leaves (finely chopped)
The Crudité Platter (Le Grand Panier)
- 1 bunch Baby carrots (scrubbed, with a bit of green top left on)
- 2 pieces Red and yellow bell peppers (sliced into thick batons)
- 1 piece English cucumber (sliced into rounds or spears)
- 1 bunch Radishes (trimmed and halved)
- 1 piece Fennel bulb (thinly sliced into wedges)
- 2 cups Cauliflower florets (raw and bite-sized)
- 4 pieces Hard-boiled eggs (quartered)
For Serving
- 1 loaf Artisan sourdough or baguette (sliced and lightly toasted)
- 1 piece Lemon wedges (for a final bright squeeze)
👨🍳 Instructions
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1
Begin by preparing the anchovies. If using salt-packed anchovies, rinse them thoroughly under cold water to remove excess salt, pat them dry with paper towels, and remove the spines.
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2
Place the peeled garlic cloves into a large granite or marble mortar. Add a tiny pinch of coarse pepper to act as an abrasive and pound the garlic with a pestle until it forms a smooth, translucent paste.
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3
Add the anchovy fillets to the mortar two or three at a time. Continue pounding and grinding in a circular motion until the fish has completely broken down and integrated with the garlic.
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4
Slowly drizzle in one tablespoon of the red wine vinegar. Stir briskly with the pestle to emulsify the mixture.
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5
Now, begin adding the extra-virgin olive oil in a very slow, steady stream, much like making a mayonnaise. Whisk or stir vigorously with the pestle until the sauce thickens and becomes creamy.
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6
Stir in the finely chopped fresh thyme and the remaining tablespoon of vinegar. Taste the spread; it should be intensely savory, slightly acidic, and silky.
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7
If the mixture feels too thick or 'broken,' add a teaspoon of warm water and whisk rapidly to bring it back to a cohesive spreadable consistency.
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8
Transfer the Anchoïade to a small ceramic serving bowl. Let it sit at room temperature for at least 30 minutes to allow the flavors to meld beautifully.
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9
While the spread rests, prepare your vegetables. Wash, peel, and slice the carrots, peppers, cucumber, fennel, and radishes into uniform, dip-friendly pieces.
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10
Arrange the vibrant vegetables, hard-boiled eggs, and toasted bread slices on a large wooden board or platter, leaving space in the center for the bowl of Anchoïade.
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11
Just before serving, give the Anchoïade one final stir and garnish with a crack of fresh pepper if desired.
💡 Chef's Tips
For the most authentic texture, use a mortar and pestle rather than a food processor; the hand-crushed garlic and fish provide a superior mouthfeel. If the anchovies are exceptionally salty, soak them in a little milk for 10 minutes before rinsing to mellow their intensity. Always use the best olive oil you can find, as its flavor is prominent in this raw preparation. To make a 'warm' version, you can gently heat the oil and anchovies in a pan over low heat until the fish melts, but the traditional cold version is more refreshing for summer. Avoid adding any extra salt to the recipe, as the anchovies provide more than enough seasoning on their own.
🍽️ Serving Suggestions
Pair this with a crisp, chilled Rosé from Côtes de Provence or a dry, flinty white wine like Vermentino. Serve as a 'Grand Panier de Crudités' centerpiece for a summer garden party or apéritif hour. Spread any leftover Anchoïade on a warm steak or grilled lamb chops for an incredible umami boost. Accompany with a bowl of niçoise olives and some salted almonds to complete the Mediterranean spread. For a heartier meal, serve alongside steamed new potatoes or grilled asparagus.