Anchoïade
Ingredients
For
4
personnes
- 3 celery hearts
- 12 salted anchovies
- 6 garlic cloves, with the germ removed
- 25 cl of full-flavoured olive oil
- 1 tablespoon of vinegar
- salt, pepper
Tip
Intense-flavoured olive oils are generally made from fresh olives harvested whilst still ripening. This category includes, in particular: olive oil from the Vallée des Baux-de-Provence PDO, Aix-en-Provence PDO, Provence PDO, Nîmes PDO, olive oil from the Salonenque and Aglandau varieties, Picholine, Olivière, … which will go wonderfully well with this anchoïade!
Instructions
To make the anchoïade:
- Rinse the celery stalks under running water and cut them into chunks.
- Rinse the anchovies to remove the salt, then remove the bones.
- In a mortar, crush the garlic with a little salt and pepper, add the anchovy fillets, and grind to a paste.
- Add the vinegar, then the olive oil.
- Place the celery in a salad bowl and drizzle with anchoïade.
- This means you can serve all sorts of raw seasonal vegetables.
Tip
Intense-flavoured olive oils are generally made from fresh olives harvested whilst still ripening. This category includes, in particular: olive oil from the Vallée des Baux-de-Provence PDO, Aix-en-Provence PDO, Provence PDO, Nîmes PDO, olive oil from the Salonenque and Aglandau varieties, Picholine, Olivière, … which will go wonderfully well with this anchoïade!
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.
If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.
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