Raw Vegetables with Herb Anchovy Dip

Ingredients

• 50 g anchovy fillets
• 100 g shallots
• 1 Garlic clove
• 1 bundle basil
• smooth parsley
• 150 ml olive oil
• 3 tbsp red wine vinegar
• salt, pepper
• 1 red and 1 yellow bell pepper (200g each)
• 150 g celery sticks and a bundle of carrots
• 180 g daikon radish (or snow peas)
• 280 g fennel
• 350 g cherry tomatoes

Instructions

1. 1.

   Rinse the anchovy fillets under cold water and soak them for one hour in cold water. Drain in a sieve. Set aside two fillets; finely chop the rest.

2. 2.

   Peel the shallots and garlic. Dice the shallots finely, press the garlic through a press. In a blender, combine the chopped anchovies, shallots, garlic, herbs, and olive oil to form a smooth paste. Stir in the vinegar and season lightly with salt and pepper.

3. 3.

   Clean the bell peppers, cut them lengthwise into six strips, and remove seeds. Wash and trim the carrots, celery, and daikon radish, leaving some greens on. Trim the fennel, slice it lengthwise with its greens into narrow slivers. Wash the tomatoes; quarter or split them according to size.

4. 4.

   Place the anchovy dip in a bowl, garnish with the reserved fillets. Arrange the vegetables on plates portion-wise and serve alongside the dip.