This is rather like the dressing for haricot bean salad, but is a stiffer consistency, and as such is just the job for spreading thickly on croutes of toasted bread brushed with olive oil.


  • 16 anchovy fillets, drained
  • 1 egg yolk
  • 1 tbsp olive oil
  • cream
  • parsley


Put the anchovies and egg yolk in the liquidizer and add the olive oil gradually, or mash them with the yolk and gradually whisk in the oil.

Dilute with several tablespoons of cream and add 2 tbsp of finely chopped parsley for a runnier dressing.