Anchoiade, similar to the warm Italian vegetable dip Bagna Cauda, is used throughout Provence to dress raw or grilled vegetables or to spread on toast. This crisp, summer salad with Provencale olives is made extra special with a warm, anchoiade dressing for a real memory of your French holidays, anytime of year. Don't be afraid of the anchovies -- they simply melt away into the dressing.
- 2 quarts of mixed salad greens (crisp, sweet leaves like romaine, endive and iceberg are best)
- 8 hard boiled eggs, shelled and quartered
- 8 medium tomatoes or plum tomatoes, quartered
- 1 large salad onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/2 cup small black olives packed in brine, drained (preferably Grossane olives from Provence if you can get them)
- 1 cup high-quality olive oil
- 30 anchovy fillets, rinsed, drained and chopped
- 3 cloves garlic, sliced thin
- 1 rounded tablespoon of capers, packed in brine, drained
- 2 tablespoons red wine vinegar
- Freshly ground black pepper
- Combine the first seven ingredients in a large salad bowl. Toss and set aside
- In a small skillet or heavy bottomed saucepan, combined the anchovy fillets and half the olive oil
- Gently warm the mixture over medium low heat, stirring constantly, for five minutes. The anchovies will gradually melt into the oil, forming a thick paste.
- Remove from heat. Add several generous grinds of black pepper.
- Stir in capers, garlic and vinegar.
- Gradually incorporate the rest of the olive oil.
- Dress the salad to taste with at least half the warm dressing.
- Refrigerate any leftover dressing. It will keep for a few days. Warm it through and use as a dip for raw vegetables.