Anchoiade

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This is a really zesty french dip. Great with various crudites. I like to fan out vary-coloured pepper strips, little radishes, mushrooms, belgian endive, etc. To dip in. Delicious. This needs to be chilled for 2 hours before serving.

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Steps

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Combine the anchovies , vinegar , olive oil , garlic , and pepper in a blender or food processor.

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Blend until very smooth.

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Spoon into a serving dish and top with the parsley.

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Cover tightly and chill for at least 2 hours , or up to 48 hours before serving.

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Ingredients

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anchovy fillets, red wine vinegar, extra virgin olive oil, garlic, fresh ground black pepper, fresh parsley