Yield: 2 Servings

Ingredients:

• 10 cured anchovy filets
• 1 cup extra virgin olive oil
• 1 clove garlic, smashed
• 2 cups raw vegetables (baby carrots, celery, fennel, radishes etc.), cut into bite size pieces
  

Method:
Place anchovies, oil and garlic in a pot and cook on a low simmer until the anchovies start to break apart, approximately 20 minutes. Remove from the heat and muddle the anchovies until they are completely broken apart. 

To Serve:
Spoon the sauce over vegetables or serve in a ramekin as a dipping sauce.

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