Anchoïade is an addictive Niçoise spread that keeps well in the fridge and can be used in countless ways. Slathering it over hot toast is a great way to enjoy it, and it makes an excellent dip for crudités such as fresh witlof leaves.
- 600 gm assorted small tomatoes on the truss
- 2 tbsp olive oil
- 2 red capsicum
- 1 full-length sourdough baguette, split lengthways, then crossways
- To serve: wild rocket or dandelion salad
- 3 egg yolks
- 2 small garlic cloves, crushed
- Juice of ½ lemon
- 320 ml olive oil
- 90 gm anchovy fillets, rinsed, patted dry and chopped
- 1For anchoïade, process egg yolks, garlic and lemon juice in a blender until smooth, then gradually add olive oil in a thin steady stream until incorporated and mixture is thick (be careful, mixture will split if oil iss added too quickly). Blend in anchovy a little at a time until smooth, then season with black pepper and refrigerate.
- 2Preheat oven to 200C. Place tomatoes on a tray, drizzle with olive oil and roast until blistered and soft (12-14 minutes).
- 3Char capsicum over the flame of your stove or on a barbecue until blistered (5-10 minutes), then transfer to oven and cook until tender (15-20 minutes). When cool enough to handle, peel, core and thickly slice.
- 4Spread anchoïade over baguette, top with capsicum and tomatoes, and serve with wild rocket or dandelion salad.
Drink Suggestion: Bandol rosé. Drink suggestion by Max Allen
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