📝 About This Recipe
Transport your senses to the rugged coast of Southern France with this rustic, bold, and deeply savory Anchoïade. This traditional Provençal dip is a masterclass in Mediterranean simplicity, balancing the salty punch of cured anchovies with the piquant bite of fresh garlic and the silky richness of extra-virgin olive oil. It is a vibrant celebration of the 'Cuisine du Soleil,' perfect for sharing during long, leisurely summer afternoons with friends and a chilled glass of rosé.
🥗 Ingredients
The Anchoïade Base
- 200 grams Anchovy Fillets (high-quality, oil-packed or salt-cured and rinsed)
- 4-5 pieces Garlic Cloves (peeled and germ removed for sweetness)
- 2 tablespoons Red Wine Vinegar (or sherry vinegar for a nutty acidity)
- 1/2 cups Extra-Virgin Olive Oil (use a fruity, high-quality Provençal oil)
- 1 teaspoon Fresh Thyme Leaves (finely chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Crudité Platter (Le Grand Panier)
- 4 pieces Carrots (peeled and cut into batons)
- 1 bunch Radishes (trimmed, leaving a bit of green stem)
- 1 piece Cucumber (English or Persian, sliced into spears)
- 2 pieces Bell Peppers (red and yellow, sliced into strips)
- 1 piece Fennel Bulb (thinly sliced)
- 150 grams Green Beans (blanched for 2 minutes and shocked in ice water)
For Serving
- 1 loaf Country Bread or Baguette (sliced and lightly toasted)
- 3 pieces Hard-Boiled Eggs (quartered)
👨🍳 Instructions
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1
If using salt-cured anchovies, rinse them thoroughly under cold water to remove excess salt, pat them dry with paper towels, and remove the spines if necessary.
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2
Prepare the garlic by slicing each clove in half lengthwise and removing the green 'germ' in the center; this ensures a cleaner, less bitter flavor.
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3
In a heavy mortar and pestle (the traditional method), pound the garlic cloves with a pinch of coarse salt until they form a smooth, translucent paste.
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4
Add the anchovy fillets to the mortar one by one, pounding and grinding them against the sides until they are completely integrated with the garlic.
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5
If you prefer a modern shortcut, place the anchovies and garlic in a small food processor and pulse until a coarse paste forms.
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6
Stir in the red wine vinegar and the chopped fresh thyme leaves, mixing well to brighten the heavy flavors of the fish.
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7
Begin adding the extra-virgin olive oil in a very slow, steady stream. If using a mortar, stir vigorously with the pestle; if using a processor, pulse while drizzling.
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8
Continue emulsifying until the mixture is thick, creamy, and has absorbed all the oil. It should look like a rustic, dark mayonnaise.
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9
Season with freshly cracked black pepper. Note that you likely won't need extra salt, as the anchovies provide plenty.
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10
Transfer the Anchoïade to a small ceramic serving bowl and let it sit at room temperature for at least 30 minutes to allow the flavors to meld.
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11
While the dip rests, prepare your 'Grand Panier' of vegetables by washing, peeling, and slicing them into elegant, easy-to-dip shapes.
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12
Lightly toast the bread slices until golden brown but still slightly chewy in the center.
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13
Arrange the vegetables, eggs, and bread on a large wooden board around the bowl of Anchoïade and serve immediately.
💡 Chef's Tips
For the best flavor, use anchovies packed in olive oil from a jar rather than a tin, as they tend to be plumper and less metallic. If the dip feels too thick, you can whisk in a teaspoon of warm water to loosen the emulsion. Always remove the garlic germ; it is the secret to avoiding that 'garlic breath' that lingers too long and can be quite bitter in raw preparations. To make a warm version (Anchoïade Chaude), gently heat the paste in a small saucepan over very low heat for 5 minutes before serving. Leftovers keep beautifully in the fridge for up to a week; just bring to room temperature before serving as the olive oil will solidify when cold.
🍽️ Serving Suggestions
Pair with a crisp, bone-dry Provençal Rosé or a chilled Vermentino to cut through the richness of the oil and salt. Serve alongside a bowl of Niçoise olives and some salted almonds for a complete 'Apéro' experience. Use any leftover spread as a base for a vinaigrette or smear it over grilled lamb chops for an incredible umami boost. Include boiled baby potatoes (warm or cold) in your vegetable selection; they are the perfect vehicle for the salty dip. For a luxury touch, add a few stalks of white asparagus or endive leaves to the crudité platter.