Crudités with Anchovy Dip
Ingredients
- Ingredients
- 10 Anchovy fillet (in salt)
- 600 grams Cauliflower
- salt
- 5 sticks Celery
- 1 Red Bell pepper
- 4 carrots
- 1 Zucchini
- 12 little yellow Cherry tomatoes
- 1 Lettuce (if desired)
- 8 garlic cloves
- 4 sprigs parsley
- 100 milliliters Red wine vinegar (hot)
- 80 milliliters olive oil
- peppers
Preparation steps
Rinse and soak the anchovy fillets in cold water, changing the water one or two times. Rinse the cauliflower and divide into florets. Blanch for 5 minutes in boiling salted water, then flash in ice water and drain well.
Cut the pepper in half, remove the seeds and white pitch, and cut into strips. Rinse the celery and cut into 8-10 cm (approximately 3-4 inch) pieces. Peel the carrot and cut into sticks. Cut the zucchini in half lengthwise, then into slices. Rinse the cherry tomatoes and pat dry. Rinse the lettuce heart and separate the leaves.
Peel the garlic. Rinse the parsley and shake dry. Place the garlic, parsley and anchovies in a blender and pulse quickly. Add the hot vinegar and oil and blend everything well. Season with salt and pepper. Pour the dip into four bowls and serve with the vegetables.
