Anchoïade

MUST. LIKE. ANCHOVIES. But if you do, you’ll fawn over this recipe and the delight of fresh, young raw vegetables along with it. If you have leftover anchoïade, mix it with mayo for a spread or a salad dressing. I made batches with both plain anchovies, and a package marinated with garlic and parsley. I’m very curious to try this with the other spiced marinades!

Anchoïade

Adapted from: https://www.quatresaisonsaujardin.com/anchoiade-cremeuse-la-vraie-recette/

Ingredients:
125g anchovies, preferably in olive oil
1 small garlic clove
1 green onion
pinch of sugar
2-3 sprigs fresh parsley
10.75 tbsp olive oil
optional: 50g bread, soaked
Raw vegetables: young carrots, young zucchini/squash, endive/radicchio, radishes, young peppers, celery, cucumbers, green beans

Recipe summary: Blend together anchovies, garlic, green onion, parsley, and sugar. Drizzle in olive oil until it's a paste-like consistency.