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Crudités with Garlic and Anchovy Dressing


“This punchy anchovy-based dressing — similar to the Italian classic bagna cauda — is a year-round favorite of mine and easy to whip up from the sort of ingredients you’re likely to have in your pantry and fridge,” writes Hugh Fearnley-Whittingstall in “River Cottage Every Day” (Ten Speed Press, $32.50), a cookbook devoted to eating good food prepared from fresh, seasonal ingredients.

“It’s a superb accompaniment to all kinds of vegetables — raw or cooked,” he says. “I love it as a dip for crummy summer crudités, but I also serve it as a dressing for steamed broccoli, cauliflower and kale. it will keep happily in a jar in the fridge for at least a couple of weeks. It will probably separate, but can be re-emulsified by shaking or whisking.”

It would never last in my refrigerator long enough to separate.

Crudités with Garlic and Anchovy Dressing

Dressing:
2 anchovy fillets, drained
2/3 cup olive oil
2 garlic cloves, peeled
Leaves from a sprig of thyme
A few fresh basil leaves (optional)
1/2 small red chile or a pinch of red pepper flakes
1 teaspoon Dijon or English mustard
2 teaspoons cider vinegar or wine vinegar
A few grindings of black pepper

Crudités:
A selection of raw baby vegetables, such as carrots, zucchini, beets, lettuce hearts, radishes, fresh young peas in pods and tender celery hearts

For the dressing: simply blend anchovies, oil, garlic, thyme, basil, if using, red pepper, mustard, vinegar and black pepper together in a blender until completely smooth. or, if you are using fresh chile, you might prefer to chip it finely by hand, then stir it into the blended dressing to give it a little texture.

Let the dressing stand for half an hour or so to allow the flavors to mingle and develop, then transfer to a bowl.

Prepare the crudités: Halve or quarter lengthwise the lettuce hearts and larger baby vegetables, such as zucchini and carrots. Leave the smaller ones, such as pea pods and radishes, whole.Arrage them on a platter and serve with the dressing.

Makes 4 servings.

 

 

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Tomato Salsa Salad with Capers and Mint


Tomatoes are starting to come into season, and this salad — or salsa — is a great way to showcase the brightest summer flavors.

“What’s the different between a fresh tomato salsa and a tomato salad?”  Hugh Fearnley-Whittingstall writes in “River Cottage Every Day” (Ten Speed Press, $32.50). “Not much really, but for me, a tomato salsa should always include some kind of raw allium — shallot, onion, green onion — to give it an edge. And if you chopped the tomatoes more finely for this recipe, you’d have a definite salsa, I’d say — perfect for eating with burgers or spicy chicken.”

Tomato Salsa Salad with Capers and Mint

1 pound ripe tomatoes
1 shallot or 1/2 small red onion, very finely chopped
1 to 2 tablespoons tiny capers, rinsed
A small squeeze of lemon juice
2 to 3 tablespoons canola or extra-virgin olive oil
Sea salt, to taste
Freshly ground black pepper, to taste
A tiny pinch of sugar
A few torn fresh mint leaves

Cut the tomatoes into quarters, then halve each quarter crosswise. place in a bowl and lightly stir in the shallot or onion and caper.

Put the lemon juice and oil in a small pitcher, season well, and add the sugar. Whisk together, then drizzle over the tomatoes. Scatter the torn mint leaves over the top and serve.

Makes 4 servings.

From “River Cottage Every Day” by Hugh Fearnley-Whittingstall

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