Anchoiade with Radishes, Fennel, Celery and Carrots Anchoiade, a thickened sauce of anchovies, olive oil and garlic, is a traditional Provencal spread for toasts or dipping sauce for raw vegetables. When used as a dip, it is similar to the Italian bagna cauda, which is served hot. For dipping in both anchoiade and bagna cauda, a variety of raw vegetables are used, from common carrots, radishes, fennel and celery to more unusual black radishes and Jerusalem artichokes. Boiled beets and potatoes are sometimes included as well.
