L’Anchoïade

The slim tins of anchovy fillets, packed in oil, will make a fine anchoïade but if you are able to track down (which is easier in France) a small jar or glass of whole anchovies, skinned and preserved in vinegar the flavour of this versatile Provençal sauce will be superb.

Anchoïade, thinned with rather more olive oil than usual and a dash of wine vinegar, makes a good dressing for