Crudités with Anchoïade & Tapenade

  • 5 Recipe - persons
  • cooking time: 1 h 30 min
  • difficulty

Ingredients

  • ANCHOÏADE
  • 11⁄2 ounces (45 g) salted anchovy fillets
  • Scant 1⁄2 cup (100 ml) milk
  • 1 tablespoon white wine vinegar
  • 1⁄2 garlic clove
  • 5 kalamata olives, pitted
  • 2 tablespoons plus 1 teaspoon grapeseed oil
  • 2 tablespoons plus 1 teaspoon light olive oil
  • TAPENADE
  • 11⁄2 cups (200 g) kalamata olives, pitted
  • 1 garlic clove, halved
  • 1⁄2 ounce (15 g) salted anchovy fillets
  • 3 tablespoons capers, rinsed and drained
  • 1 basil sprig, leaves only, finely chopped
  • 1 tablespoon sherry vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 lemon, halved
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1 artichoke
  • 3 broccolini stalks
  • 1 cup (100 g) cauliflower florets (any color you like)
  • 1 medium cucumber, seeded and cut into strips
  • 2 bell peppers, seeded and cut into strips

How to prepare

Anchoïade is a classic anchovy sauce that can be served either warm or cold. It’s great as a dip for raw vegetables, aka crudités, and is also lovely with roasted vegetables, on bread, and as a salad dressing.

Preparation

  • 1 To make the anchoïade, soak the anchovy fillets in the milk for 30 minutes to remove excess salt. Drain and pat dry with a paper towel.
  • 2 Blend the anchovies with 11⁄2 tablespoons water, the vinegar, garlic, and olives in a blender or food processor until thoroughly combined. Add the grapeseed and light olive oils in a slow, steady trickle while continuing to blend. Transfer the anchoïade to a container, cover, and chill in the fridge for 30 minutes. Wash and dry the blender.
  • 3 To make the tapenade, pulse the olives with the garlic, anchovy fillets, and capers until a grainy paste forms. Transfer to a container. Spoon in the basil, vinegar, and extra virgin olive oil, and stir to mix. Cover and chill in the fridge for 30 minutes.
  • 4 While the anchoïade and tapenade are chilling, bring a medium pot of water to a boil over high heat. Add the lemon, flour, and salt. Remove the artichoke stem by wrenching it back and forth until it comes off. Cook the artichoke until tender, 35 to 45 minutes. It’s done when the tip of a sharp knife slides into the bottom with ease. Drain the artichoke and let cool.
  • 5 Bring a small saucepan of water to a boil. Blanch the broccolini and cauliflower until tender-crisp, 2 to 3 minutes. Drain and run under cold water to stop the cooking process. Pat dry with a kitchen towel.
  • 6 Arrange the artichoke, broccolini, cauliflower, cucumber, bell pepper, carrots, endive, and radishes on a platter. Serve with the anchoïade and tapenade for dipping.

Anchovy fillets in olive oil