Thursday, May 19, 2011

What's' with the meat (veggie dip)

Recipe from River Cottage Every-Day

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


JJ said...

Good stuff. I notice you didn't sneak any meat in there while I was not looking. What are you trying to do, get even healthier?

Oh, oh. What's in the chili?

Miriam said...

You know, one of my very favorite appetizers is veggies and dips, well done! Miriam@Meatless Meals For Meat Eaters

KB said...

Yummy stuff!

Dan said...

That must be a strong-tasting dip with the anchovies! Not bad. (heck, I eat them straight out of the can!)

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