Dig In: Crudité with French Anchoïade Dipping Sauce
There are countless recipes for garden vegetables. We season, sauté, steam and roast them. We incorporate them into frittatas, put them on pizzas and fold them into delicate pastas. But it’s rare that we ever think of serving them raw.
Gardeners may differ on many topics, but everyone can agree there’s nothing better than walking into the garden, pulling a cherry tomato off the vine and popping it in your mouth. It’s with this satisfaction in mind that Richard Krause, executive chef of Casimir & Co in New York City, put crudité on his menu.
“The garden determines the recipe,” says the chef, who finds his produce at various green markets around the city or in the Catskill mountains. “I love the way the baskets look so bountiful.”
Instead of salting his veggies, Krause serves a French anchoïade on the side, full of bold, briny flavors.
Crudité with French Anchoïade Dipping Sauce
By chef Richard Krause, Casimir & Co, New York City
- 4-5 ounces of vegetables per person*
- 2 tablespoons cooked garlic, chopped**
- 6 tablespoons anchovy filets, chopped
- 1 ounce olive oil, high quality
- Freshly ground black pepper to taste
- Pinch of salt to taste
Combine all ingredients in a blender and puree until smooth. Taste and adjust seasoning. Put mix on a warm stove top or saucepan on low. Do not let it come to a boil. Serve warm.
*Chef Krause recommends a mixture of whatever's in season: baby carrots, zucchini, yellow squash, sliced cucumbers, broccoli florets, cauliflower, French breakfast radishes, etc.
- 8 cloves garlic
- Olive oil
Peel the cloves, cover them with olive oil and cook them until soft to mellow the flavor.