A tart, abrasive and wildly delicious dip to serve, garnished with watercress, with an enormous quantity of iced, slivered vegetables.
The Store’s Green Dip
It’s also great on fish, sandwiches, or even as a dip for slices of delivery pizza. Bert Greene was one of the owners of the Store in Amagansett, a gourmet shop and catering outfit on the eastern end of Long Island, N.Y., that was in the early 1970s a kind of lodestar of casual-elegant cooking and entertaining — expensive and, to those with the money to spend it, worth it. (He was like a cross between Ina Garten and Anna Pump, of Loaves & Fishes in Sagaponack.) This is his recipe for a tart, abrasive and wildly delicious dip to serve, garnished with watercress, with an enormous quantity of iced, slivered vegetables. (It’s also great on fish, sandwiches, or even as a dip for slices of delivery pizza.) —Sam Sifton
Ingredients
- 1 (2-ounce) can flat anchovy fillets packed in oil
- ½ cup chopped fresh parsley
- 2 tbsp red wine vinegar
- 2 tbsp chopped fresh chives or shallots
- 1 tbsp drained capers, rinsed
- 1 ½ cups mayonnaise
- Freshly ground black pepper, to taste
- Chilled sliced vegetables, for serving
Directions
- Put the anchovies and anchovy oil, parsley, vinegar, chives or shallots, and capers into a blender or food processor and purée until the mixture has nearly liquefied, about 3 minutes, pulsing and scraping down the sides as needed.
- Add the mayonnaise and pulse to combine. Season with pepper, then transfer to a small bowl and refrigerate until chilled, about 1 hour.
- Serve as a dip with chilled sliced vegetables.