AT A GLANCE
Anchoïade is an addictive Niçoise spread that keeps well in the fridge and can be used in countless ways. Slathering it over hot toast is a great way to enjoy it, and it makes an excellent dip for crudités such as fresh witlof leaves.
|01||For anchoïade, process egg yolks, garlic and lemon juice in a blender until smooth, then gradually add olive oil in a thin steady stream until incorporated and mixture is thick (be careful, mixture will split if oil iss added too quickly). Blend in anchovy a little at a time until smooth, then season with black pepper and refrigerate.|
|02||Preheat oven to 200C. Place tomatoes on a tray, drizzle with olive oil and roast until blistered and soft (12-14 minutes).|
|03||Char capsicum over the flame of your stove or on a barbecue until blistered (5-10 minutes), then transfer to oven and cook until tender (15-20 minutes). When cool enough to handle, peel, core and thickly slice.|
|04||Spread anchoïade over baguette, top with capsicum and tomatoes, and serve with wild rocket or dandelion salad.|