Winter Crunch Salad with Garlic Anchovy Sauce

A few months ago I splurged and purchased a few cookbooks. I know there are lots of people with cookbook addictions, but mine is pretty well in check because I find inspiration all over the internet and on PBS. I was sad that I did not own any of Jamie Oliver’s cookbooks and I set out to change that. I decided on Jamie At Home because I loved its seasonal emphasis and the gardening tips. This year may be the year we finally construct the raised bed garden we have been talking about for years. This is my attempt at “putting it out there” so that I have to follow through, my friends.

Today happens to be the 2 year anniversary of this little blog. I wanted to make you something special, something worthy of celebration, but this simple winter vegetable tray was what called my name this week. Some of you may be taking out your sandals and getting on your bikes, but in Michigan, we still have a bit of snow left on the ground and we are grabbing our coats each morning. While I am excited for spring and the Farmer’s Market, I am embracing what today is and we are still in winter transition. I went to the store and bought hearty winter vegetables and loved that the sauce ingredients were things I already had on-hand.

Marc prepared the sauce while I chopped away at the vegetables. We munched on this for a healthy dinner and loved how the flavors in the vegetables were enhanced differently by the creamy, warm sauce. If you are an anchovy-phobe, I promise you that it would take a professional palate to discern an anchovy taste in the sauce. Jamie Oliver calls the sauce mind-blowing, but we do not use that term lightly and deem the sauce really good. Leftover sauce would be great over greens or on tuna along with capers and crunchy vegetables.

Thank you for visiting and for your sweet comments. Thank you for being my Twitter pal and for the occasional chat. Thank you for making this little space fun.

Recipe: Winter Crunch Salad with Anchovy Vinaigrette

Recipe slightly adapted from Jamie At Home


1 bunch young carrots, peeled

2 small golden or red raw beets, peeled and cut into dipping sticks

1 bulb fennel, top removed, cut in half and then sliced

1 bunch radishes, sliced

1 celery root, peeled and cut into dipping sticks


6 cloves garlic, peeled

1 C. plus 1 T. milk (300 ml) I used skim with good results

10 anchovy filets in oil

2/3 C. good extra virgin olive oil (180 ml), plus more for drizzling

2 or 3 T. white wine vinegar

sea salt and freshly ground pepper to taste

1. Prepare all of the vegetables first and arrange on a large platter, the sauce will come together pretty quickly.

2. To prepare sauce, put garlic cloves, milk and anchovies in a small pot and bring to a boil. Keep a close eye on the pot to make sure the milk does not bubble over. Once milk comes to a boil, simmer for 10 minutes or until the garlic is soft.The milk mixture may look a bit strange, but don’t worry, it will be wonderful when it is all blended together.

3. Put the contents of the pot into a blender (or use an immersion blender) and blend until smooth and the garlic is broken down. Drizzle in the olive oil and add the vinegar a little at a time (start with 2 T.). You can control the consistency and the amount of vinegar bite that you want. Blend until it thickens up a little bit. The resulting consistency is kind of like heavy whipping cream before it is whipped. Season with salt and pepper to taste.

4. Serve warm in a bowl as a dipping sauce or drizzle directly over the vegetables. Finish the sauce with a little extra virgin olive oil.

10 Notes Leave a Note

  1. Happy blog birthday to you! I’ve been getting overly excited about spring (flats! corduroy jackets! daffodils on the table! jogging outside!), but it still feels like winter in the kitchen (soups, meat loaf, etc.). Good for you for embracing today. πŸ™‚

  2. Happy Anniversary! I do not own any Jamie Oliver books. I think I should rectify that, but my list is already so long! That dressing is calling my name.

    • Kimberley – I love Jamie at Home, but the good news is that most of his recipes are online anyway. I love the rustic look of his books and the photography. I wish it wasn’t so hard to choose which cookbooks to get, but it’s nice to have the selection.

      Sues – I’ve heard the iPad is great for that. You’re right, space does become an issue when purchasing big, hard-cover cookbooks (the best kind) πŸ™‚

      Cilantropist – Thanks, Amanda! The sauce is really good and can be used in many applications. I’ve had Jamie’s book about 3 months and it was good I picked it up again and looked through it. There are several recipes I’m excited to try, but so many recipes, so little time.

  3. I try to keep my cookbook addiction in check, too, due to lack of space. I’ve recently gotten a few on the iPad and while it’s not the same to view the on a screen, it does save space in my apartment!!

    Happy blogiversary πŸ™‚

  4. Mmm… this garlic anchovy sauce sounds divine. I have to be honest, I have had Jamie at Home for almost a year and a half now and I still havent made anything from it! πŸ™ I know it is a travesty, and I obviously need to get on that, lol! But in all seriousness, heres a big congrats to you on your two-year anniversary of your blog! Heres hoping your next year is great too. πŸ™‚

  5. An excellent grab from the store! Every time I look through ‘Jamie at Home’ it’s like it was my first. I’m sure my fiancΓ©e is sick of hearing me ooh and ahh over the same things, and say how some day I want a garden like Jamie’s. Ha. This is one salad I have bookmarked but haven’t made; at least not in its entirety. We’ve had the sauce as a topping to chicken shwarma, which was dang tasty. Actually I have two the JaH recipes on next week’s menu: barley, pea and lettuce salad with bacon (minus the chicken), and the Asian-style crispy Cornish hen (replacing the squab I think it is). The excitement…

    Cheers and happy two,


  6. Happy Anniversary! Your blog is doing so well. It’s lovely and I really enjoy it. I will also be following up on those raised beds. The time is near, my friend. Start chopping wood and order a whole load of dirt and compost. It’s so rewarding! xoxoxoxo

    • Redmenace – Your kindness is overwhelming, Robin πŸ™‚ We are reading online tutorials for raised beds right now and getting ourselves ready. Michigan is getting ice and snow later this week, so we’ll have to keep an eye our for the perfect time to dig in!

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