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Anchovy Dip with Crudites

Anchovy Dip with Crudites

To alleviate the saltiness in anchovies, soak them in cool water for 30 minutes, then drain and pat dry. This savory dip recipe, from chef Jean-Georges Vongerichten of Jean-Georges restaurant in New York City, highlights the tiny and flavorful fish.

The Martha Stewart Show, April 2012 http://www.marthastewart.com/900967/anchovy-dip-crudites
4
Rated
80100(7)7
  • Yield Serves 8 to 12

Ingredients

  • For the Dip

    • 2 cloves garlic, peeled
    • 8 salted anchovy filets packed in oil, soaked, and patted dry
    • 2/3 cup whole milk
    • 2 tablespoon plus 2 teaspoons Champagne vinegar
    • 1 teaspoon coarse salt
    • 7 tablespoons extra-virgin olive oil

  • For Serving

    • Belgian endive, quartered lengthwise
    • Celery, peeled and cut into 3-inch-long pieces
    • Fennel bulbs, cut into wedges
    • Small, thin carrots, peeled
    • Breakfast and globe radishes
    • Sugar-snap peas, halved lengthwise
    • Summer squash, cut into 3-inch-long pieces
    • Red, yellow, or orange bell peppers, cut into 3-inch-long pieces

Directions

  1. Make the dip: Place garlic in a small saucepan and add enough water to cover; bring to a boil over high heat. Drain and repeat process. Meanwhile, prepare an ice-water bath. Drain garlic and transfer to ice-water bath until cooled.
  2. Drain garlic and transfer to the jar of a blender along with anchovies, milk, vinegar, and salt; blend until smooth. With the machine running, add olive oil; blend until creamy and smooth. Serve with vegetables for dipping.

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