Anchoïade with Radishes, Fennel, Celery and Carrots
Ingredients
For the anchoïade:
- 2/3 to 3/4 cup extra-virgin olive oil
- 4 oz. anchovy fillets, preferably olive oil packed
- 5 garlic cloves, crushed and then minced
- 1 bunch red radishes, trimmed
- 2 fennel bulbs, trimmed and cut lengthwise into slices 1/4 inch thick and 1/2 inch wide
- 4 celery stalks, cut into pieces 3 inches long and 1/2 inch thick
- 4 carrots, peeled and cut into sticks 3 inches long and 1/2 inch thick
Directions
To make the anchoïade, in a small fry pan over low heat, warm the 2/3 cup olive oil. Add the anchovies and garlic and cook, mashing the anchovies until they dissolve into the oil to make a paste, about 3 minutes. Gradually stir in enough of the remaining oil to give the sauce the consistency of a thick vinaigrette. Alternatively, mash the garlic and anchovies together in a mortar with a pestle or process in a mini food processor to make a paste, then slowly add the olive oil to achieve the proper consistency. Transfer to a small bowl.Arrange the radishes, fennel, celery and carrots in a serving bowl or on a platter. Serve accompanied with the anchoïade. Serves 8.
Serving Tip: Offer a couple of crusty baguettes or some bread sticks along with the vegetables.