The dip is served warm and is the sort of savoury thing you crave alongside a drink before dinner. Based on an Italian bagna cauda, this version has a coarser texture and uses olive oil, not butter, and lots of parsley. You can choose to serve it with whatever raw vegetables you fancy, but radishes, carrots and fennel are my favourite.
Anchovy and walnut dip with crudités
SERVES 2 | PREP 15 MINS | COOK 10 MINS | EASY | GF
mixture of crunchy raw vegetables, such as radishes, radicchio, endive, carrots and fennel100g walnut halves 50g tin of anchovies in olive oil (6-8 fillets)3 garlic cloves, finely grated1/4 tsp dried chilli flakesfinely grated zest and juice of 1 unwaxed lemon 100ml extra-virgin olive oil 3 tbsp finely chopped flat-leaf parsley
1 Prep the vegetables by trimming them and/or slicing into sticks, if needed, then arrange on a platter ready to serve.
2 Toast the walnuts in a dry frying pan over a medium heat, turning once, until fragrant and darker in colour. Set aside to cool.
Tip the anchovies into a small pan with the oil from the tin and let them
