Crudite with Anchovy Dip
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
- Ingredients
- 1 small Cauliflower
- 3 Sweet peppers (1 red, 1 yellow, 1 orange); washed, seeded and cut into strips
- 3 small Zucchini (sliced lengthwise or in rounds)
- 3 carrots (peeled and cut into strips)
- 2 Fennel bulb (cut in quarters)
- 6 stalks Celery (trimmed and cut into strips)
- For Dipping Sauce
- 1 cup Anchovy (in oil)
- 4 cloves garlic cloves
- 3 ½ Tbsps butter
- 1 ⅓ cups virgin olive oil
Preparation steps
1.
Trim the cauliflower. Bring a pan of salted water to a boil and simmer the cauliflower for about 3 minutes, or until tender crisp. Drain thoroughly and divide into florets.
2.
Arrange all of the vegetables on a serving platter.
3.
For the Dipping Sauce:
4.
Drain the anchovies, rinse and pat dry. Peel and finely chop the garlic. Melt the butter over medium-low heat in a heavy saucepan or fondue dish, add the garlic and saute until fragrant. Add the anchovies and mash with a fork. Gradually add the olive oil, stirring constantly. Heat through for about five minutes, stirring frequently, until a creamy sauce forms. Simmer for an additional 5 minutes.
5.
At the table, keep the sauce warm in a fondue burner or on a plate warmer. Using fondue forks or your fingers, dip the plated vegetables in the sauce. Serve with fresh bread; if desired.
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