Gluten-free

Crisp garden vegetables with anchovy dip

CRISP GARDEN VEGETABLES WITH ANCHOVY DIP
6
35M

Ingredients

Anchovy dip

Method

Anchovy dip

1.Bruise garlic using the flat side of a large knife; remove peel. Place garlic in a small saucepan with milk, bring almost to the boil. Reduce heat to low and simmer, uncovered, about 20 minutes or until milk is reduced to the consistency of pouring cream.
2.Blend or process milk mixture with anchovies in a small food processor until smooth. With motor operating, gradually add oil, drop by drop at first, then in a slow steady stream until thick.
3.Add vinegar and process to combine. Add enough water until mixture reaches a dipping consistency. Season to taste.

Crisp garden vegetables with anchovy dip

4.Trim tops from beans. Add beans to a medium saucepan of boiling water, return to the boil. Drain. Drop beans into a bowl of iced water until cooled; drain well.
5.Arrange vegetables and eggs on a serving platter. Serve with anchovy dip, drizzled with oil.

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