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Bagnetto with bitter crudités
Serves 4 Starters and mains
Ingredients
- 40g flat-leaf parsley
- few sprigs each tarragon, basil and chervil (optional)
- 50g capers
- few caper leaves (optional)
- 1 x small can anchovies and their oil
- 2tbsp Dijon mustard
- 2tbsp tomato purée
- 1tbsp red wine vinegar
- 1tsp dried thyme or few dried thyme flower heads
- 1⁄2tsp chilli flakes, plus a little more to taste, if desired
- 1⁄2tsp freshly ground white pepper
- 4tbsp olive oil
- pinch caster sugar (optional)
To serve
- few heads Belgian endive, separated into leaves or cut into thin wedges, or any other kind of crisp winter leaves, such as slender, curling tardivo (Fiori d’Inverno) or puntarelle
You will need
- sterilised jar (if not using immediately)
Method
Finely chop all the herbs, capers, caper leaves, if using, and the anchovies. Put in a bowl and add the mustard, tomato purée, vinegar, thyme, chilli flakes and white pepper. Stir to combine, then whisk in the olive oil. Leave to stand for a few minutes, then taste. If you haven’t used the sweeter herbs, you may need to add a pinch of sugar, and if you haven’t used salted capers or anchovies, you may want to add salt. Adjust according to taste and transfer to a serving bowl or, for future use, a sterilised jar.
Arrange the endives on a platter and serve with the dip. If you have any left, store in a sterilised jar, chilled, covered with a little olive oil.
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