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🍽️ Crunchy Vegetables with Fresh Anchovy Dip

285 kcal · 30 min · 4 servings

Ingredients

• 50 g anchovy fillets
• 100 g shallots
• 1 garlic clove
• 1 bunch basil
• flat-leaf parsley
• 150 ml olive oil
• 3 tbsp red wine vinegar
• salt, pepper
• 1 red and 1 yellow bell pepper (200g each)
• 150 g each celery stalk and bunch carrots
• 180 g icicle radish (or radish)
• 280 g fennel
• 350 g cherry tomatoes

Instructions

1. 1. Rinse the anchovies under cold water.
2. 2. Place the anchovies in a jar of cold water for one hour.
3. 3. Take the anchovies out of the water and let them drain in a sieve.
4. 4. Set aside two anchovy fillets.
5. 5. Roughly chop the remaining anchovies.
6. 6. Peel the shallots and the garlic.
7. 7. Cut the shallots into fine cubes.
8. 8. Press the garlic through a garlic press.
9. 9. Put the roughly chopped anchovies, shallots, garlic, and herbs into a blender.
10. 10. Blend the ingredients together with the oil until you have a fine paste.
11. 11. Stir the vinegar into the paste.
12. 12. Season the dip mixture lightly with salt and pepper.
13. 13. Remove the seeds and white pith from the bell peppers.
14. 14. Cut the bell peppers lengthwise into six strips.
15. 15. Wash the carrots, celery, and iceberg lettuce.
16. 16. Remove the ends from the carrots and celery.
17. 17. Leave some green on the iceberg lettuce.
18. 18. Remove the hard core from the fennel.
19. 19. Cut the fennel with the green lengthwise into thin slices.
20. 20. Wash the tomatoes.
21. 21. Remove the stem area from the tomatoes.
22. 22. Cut the tomatoes into quarters or sixths depending on their size.
23. 23. Put the finished anchovy paste into a bowl.
24. 24. Garnish the dip bowl with the reserved anchovy fillets.
25. 25. Distribute the prepared vegetables portion-wise onto plates.
26. 26. Serve the vegetables together with the dip.

Nutrition per serving

• kcal: 285
• Protein: 5 g · Fett/Fat: 22 g · Carbs: 19 g