Celery Anchoïade

Preparation info
    • Difficulty


Appears in

By Paul Gayler

Published 1999

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  • 1 large head of celery
  • Ciabatta or other rustic country bread, to serve


This is a play on the Provençal speciality of crudités with a warm garlic and anchovy dipping sauce. The anchoïade keeps well in a sealed jar in the refrigerator and can be reheated gently before use.

Trim the celery and peel each stalk with a vegetable peeler to remove its stringy fibres. Cut into 5cm (2in) lengths and cook in a pan of lightly salted boiling water for 10 minutes. Drain