HungryForever

ANCHOVY DIP WITH CRUDITÉS

This punchy dip is a great way of adding interest to a selection of raw vegetables and makes a super healthy lunch or picnic dish. The secret to the anchovy dip is to use the oil from the anchovies as it is packed with flavour. For a richer consistency, you can always blend in a bit of cream or egg yolk. Store any leftovers refrigerated in a Kilner jar for future use.

Servings

Ingredients

½ ciabatta loafcut into 8 slices
olive oil
100g jar of best-quality anchoviesoil reserved, drained weight 60g
2 garlic clovespeeled and chopped
1 banana shallotpeeled and diced
Small handful of parsley
125g pitted black olives
1–2tsp red wine vinegar
200g radishestrimmed (or leaves well washed if you keep them on)
Bunch of baby carrotstops still on, about 8
Sea salt and freshly ground black pepper

Instructions

Preheat the grill.
Place the ciabatta on a baking tray, drizzle lightly with olive oil on each side and toast for 6 minutes, turning over halfway through that time, until golden brown and crisp.
Meanwhile, put the anchovies, garlic, shallot, parsley and olives into a food processor and whiz until puréed. Add 1 teaspoon of vinegar and a couple of twists of pepper. With the motor running, pour in the reserved anchovy oil (this should be about 4 tablespoons). Now pour in up to 4 tablespoons of olive oil to create your preferred consistency.
Taste and adjust the seasoning (and vinegar level) as necessary. If the anchovy dip is too thick, add a little more oil with the motor running. Transfer to a serving dish and place it in the middle of a platter.
Arrange the radishes, carrots and toasted ciabatta around the anchovy dip, ready for dipping.