|Pic from River Cottage Every-Day|
A selection of raw baby vegetables, such as carrots, courgettes, beetroot, lettuce hearts, radishes, fresh young peas in pods and tender celery stems.
...For the dressing
50g anchovy fillets, drained.
150ml olive oil.
2 garlic cloves, peeled.
Leaves from a sprig thyme.
A few basil leaves (optional).
½ small red chilli, or a pinch of dried chilli flakes.
1 tsp Dijon or English mustard.
2 tsp cider vinegar or wine vinegar.
A few twists of black pepper.
How to make crudités with garlic and anchovy dressing
1. For the dressing, simply blitz all the ingredients together in a blender until completely smooth. Or, if you are using fresh chilli, you might prefer to chop it very finely by hand, then stir it into the blitzed dressing to give it a little texture. Leave the dressing for half an hour or so, to allow the flavours to mingle and develop, then transfer to a large bowl.
2. Prepare the crudités: halve or quarter lengthways the lettuce hearts and larger baby vegetables, such as courgettes and carrots. Leave the smaller ones, such as pea pods and radishes, whole. Arrange them on a platter and serve with the dressing
KB and Whitesnake