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PdfAs much an assembly as a recipe – and only worth making to eat with really fresh vegetables. This makes a good summer lunch with some bread and wine, even better with a 7-hour lamb shoulder to follow. The anchoiade recipe is a St John one that I have embellished a little.
For the dressing
7 garlic cloves, peeled
A pinch of black pepper
1 tin of anchovies in oil
285ml extra virgin olive oil
A splash of red wine vinegar
1 diced long red chilli
1 tsp thyme leaves
A handful of basil leaves
For the vegetables
Whatever veg looks lovely – radishes, peas in their pods, carrots, little gem lettuce, spring onions, fennel, chicory, beets, broccoli, cauliflower, tomatoes, broad beans, cucumber ...
1 First make the dressing. Put the garlic and pepper into a food processor or mortar and crush to a fine puree, then add the anchovies and allow them to break down. Start to add the oil, then the vinegar to taste – check the flavour for seasoning. You will be left with a thick emulsion. Then fold in the chilli and herbs.
2 Perhaps with the exception of the beetroot, you can choose to cook or serve your veg raw as you like. If you are cooking, say, your carrots or broccoli, do so in boiling salted water until only just tender. Trim, wash well and dry your veg.
3 Assemble in a pleasing way. Dip and crunch.