18 Sep Salsa verde dip with crudites
Salads and Small Plates
Salsa verde dip with crudites
There was a stage in my childhood where my mum mixed ketchup with mayonnaise and served it up to me with carrot batons! My first taste of a dip and crudites has come a long way since then. This bright green (and quite addictive!) dip converts many a-anchovy hater and is a great way of using up ends of herbs. It is lovely cold and thick from the fridge or warm and drippy, straight after blending.
In the summer I’m more likely to serve this with cherry tomatoes, cucumbers, celery, gem lettuce leaves and fennel or maybe even some raw cauliflower florets and now (coming into Autumn), I’m serving with carrots, red chicory leaves (or radicchio) and radishes (though they’re more of a spring crudite but I can’t resist the pink.
- Melt the butter in a saucepan, add the garlic, anchovies and capers and cook gently until the anchovies dissolve into the butter, about 2 mins, stirring occasionally.
- Then transfer to a food processor (or blender) and allow to cool slightly while you prepare your crudites.
- Prepare the crudities – chopping carrots into batons, chop the end off the heads of chicory leaves to separate the leaves, keep radishes whole or halve if very large.
- Once the butter has cooled slightly, throw in the herbs and creme fraiche and blend until smooth. Taste for seasoning then serve dip warm with crudites.
- 500g radishes (serve with the leaves or chop off the leaves and whizz into a pesto – see my recipe for parsley and radish leaf pesto) or your choice of any other crudites
- A few (red) chicory heads
- 4 carrots
Salsa verde dip
- 100g butter
- 5 large garlic cloves
- 5 anchovy fillets, packed in extra virgin olive oil, drained (keep the oil)
- 1 tbsp capers
- 1 large handful flat leaf parsley
- 1 small handful mint or basil
- 100ml crème fraîche
- Sea salt and pepper