CRUDITéS WITH ANCHOVY DIP

Crudités with Anchovy Dip image

Yield serves 8 to 12

Number Of Ingredients 16

ANCHOVY DIP
1 garlic clove, peeled
4 salted anchovy fillets packed in oil, rinsed and patted dry
1/3 cup whole milk
1 tablespoon plus 1 teaspoon champagne vinegar
1 teaspoon kosher salt
3 1/2 tablespoons extra-virgin olive oil
CRUDITÉS
Red or yellow Belgian endive, quartered lengthwise
Celery, tough strings removed, cut into sticks
Fennel bulbs, cut into wedges
Small, thin carrots, peeled
Breakfast and globe radishes
Sugar snap peas, halved lengthwise
Summer squash, cut into spears
Red, yellow, or orange bell peppers, cut into sticks

Steps:

Put the garlic in a small saucepan and cover with cold water. Bring to a boil, then drain. Repeat once, then put in a bowl of cold water. When cool, drain again.
Puree the garlic in a blender with the anchovies, milk, vinegar, and salt until smooth. With the machine running, add the oil in a steady stream. Continue blending until smooth and creamy.
Transfer to a serving bowl and serve with crudités.
c'est bon
When serving raw bell peppers, I like to use a vegetable peeler to remove the paper-thin skin. You can get rid of their slight bitterness that way.