Crudites with garlic and anchovy dressing recipe

By Hugh Fearnley-Whittingstall from River Cottage Every Day

Hugh created a party for his veg patch with this delicious dressing recipe from River Cottage Every Day

Hugh: "This punchy anchovy-based dressing - similar to the Italian classic bagna cauda - is a year-round favourite of mine and easy to whip up from the sort of ingredients you're likely to have in your store-cupboard and fridge."

Serves 4

Ingredients

A selection of raw baby vegetables, such as carrots, courgettes, beetroot, lettuce hearts, radishes, fresh young peas in pods and tender celery stems

For the dressing

50g anchovy fillets, drained
150ml olive oil
2 garlic cloves, peeled
Leaves from a sprig thyme
A few basil leaves (optional)
½ small red chilli, or a pinch of dried chilli flakes
1 tsp Dijon or English mustard
2 tsp cider vinegar or wine vinegar
A few twists of black pepper

METHOD

How to make crudités with garlic and anchovy dressing

1. For the dressing, simply blitz all the ingredients together in a blender until completely smooth. Or, if you are using fresh chilli, you might prefer to chop it very finely by hand, then stir it into the blitzed dressing to give it a little texture. Leave the dressing for half an hour or so, to allow the flavours to mingle and develop, then transfer to a large bowl.

2. Prepare the crudités: halve or quarter lengthways the lettuce hearts and larger baby vegetables, such as courgettes and carrots. Leave the smaller ones, such as pea pods and radishes, whole. Arrange them on a platter and serve with the dressing.