Anchoïade

As a special treat during my cooking classes in Provence, we often have a catered picnic lunch under the pine trees near the belvedere above the village of Gigondas. It is chef Johannes Sailer and his staff who drive up the hill (we often hike) and deliver a sumptuous picnic of fresh foods, usually including a giant platter of vegetables to accompany this exquisite anchovy dip, a typical Provençal sauce made up of salt-cured anchovies, olive oil, vinegar, and garlic. I like to serve anchoïade with freshly steamed whole cauliflower showered with a touch of fresh parsley from the garden.

This recipe was excerpted from ‘The Provence Cookbook’ by Patricia Wells. Buy the full book on Amazon.