Serious Eats: Recipes
Anchoïade is a classic Provençal dip or spread, made from just the best anchovies, the best olive oil, white wine vinegar, and garlic. I love drizzling it over roasted sweet bell peppers, spreading it on olive bread, or using it as a bath for crisp sweet fennel or sugar snaps. It's like the quirky-cool update to tapenade. Bon app!
Note: If you want to mellow out your anchovies, soak then in milk for 15 minutes, pat them dry, and then use them in this recipe.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.