Anchoïade dip for vegetables

M Light

Serve 4

Preparation time: 30 minutes

No diary products


4 medium size tomatoes
12 slices toasted integral bread
Sea salt, fresh pepper
4 purple artichokes
1 red sweet pepper
1 green sweet pepper
1/2 cauliflower cut in florets
1 bunch of radish
Firm button mushrooms
4 sticks of celery
1 cucumber
2 bulbs fennel cut in 4
8 spring onions
Anchoïade :
12 anchovy fillets desalted
2 cloves of garlic
5 cl wine vinegar
2 dl olive oil


Wash and cut all the vegetables into sticks.

Put them harmoniously in a basket.

Making of the anchoïade
In a mortar, crush the anchovy’s fillets and the garlic (remove the germ from the garlic before) until obtaining a puree texture.

Add the vinegar and the olive oil. Season with fresh pepper.

Toast the Montignac integral bread slices.

Serve the anchoïade with the basket of vegetables. The anchoiade can be spread directly onto the bread or be used as dip with the vegetables. 

Put on the table the sea salt and fresh pepper.

Suggestion : Using fresh vegetables will guarantee the success of this recipe.

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