Anchovis with Herbs and Salads

A southern French sauce made from anchovies, garlic and olive oil, often served on toast or with raw vegetables. Ancho?ade, a garlic and anchovy dip, is a specialty from Provence and the city of Collioure in particular, famous for its anchois. It is typically served with an assortment of raw vegetables, or spread on little toasts.

Traditional recipes call for anchovies packed in salt, they are somewhat difficult to come by, anchovies packed in oil are much easier to find. This recipe here features: spring leeks and spring garlic (delicious, and almost undistinguishable from each other except for the shape of their base, straight for the leek and rounded for the garlic), sticks of young zucchini (raw zucchini is way underrated -- stick to small ones and you'll see here), raw fennel, pink radishes and plum tomatoes. The choice of veggies provides a nice variety of tastes (sweet, aniseedy, sharp, peppery) to match the salty smooth ancho?ade.