Crudités With Anchovy Dip Food

ANCHOïADE RECIPE

Steps:

• Fit the food processor with a blade, and set it to whirl. Drop in the garlic, so it smashes to smithereens. Drop in all the anchovies at once. Add the olive oil and vinegar. Then stop the machine, scrape down the sides, and whiz until pretty smooth.
• Spoon into a small bowl and serve with a few handfuls of fresh sugar snaps, or spoon it over roasted red and yellow peppers, or serve it as a dip for olive bread.

RADICCHIO SALAD WITH CHOPPED-LEMON DRESSING

Steps:

• Tear radicchio into bite-size pieces; soak in ice water 20 to 30 minutes. Drain well and spin dry.
• Meanwhile, using a sharp knife, remove peel and pith from lemon. Quarter lemon lengthwise and discard center membrane and seeds; finely chop. Place in a large bowl, and stir in mustard,sugar, and oil to combine. Season with salt and pepper. Toss radicchio and mint with dressing, season with salt and pepper, and serve.

CRUDITéS WITH ANCHOVY DIP

Steps:

• Put the garlic in a small saucepan and cover with cold water. Bring to a boil, then drain. Repeat once, then put in a bowl of cold water. When cool, drain again.
• Puree the garlic in a blender with the anchovies, milk, vinegar, and salt until smooth. With the machine running, add the oil in a steady stream. Continue blending until smooth and creamy.
• Transfer to a serving bowl and serve with crudités.
• c'est bon
• When serving raw bell peppers, I like to use a vegetable peeler to remove the paper-thin skin. You can get rid of their slight bitterness that way.