Anchoïade With Radishes, Fennel, Celery And Carrots
This recipe creates a vibrant dish filled with a medley of fresh vegetables complemented by a flavorful and rich anchoïade sauce. The anchovies and garlic meld together to form a delightful paste that enhances the crunch of radishes, the sweetness of fennel, the freshness of celery, and the earthiness of carrots. This dish is perfect for sharing, served with crusty baguettes or bread sticks for a satisfying and colorful appetizer or side dish.
— Constant Cookbook
Ingredients
- 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
Instructions
- To make the <I>ancho&#239;ade,</I> 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 <I>ancho&#239;ade.</I> Serves 8.
- <b>Serving Tip:</b> Offer a couple of crusty baguettes or some bread sticks along with the vegetables.
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