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Celery & Anchovy Crudités with Romesco Cream

Name: Celery & Anchovy Crudités with Romesco Cream
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Ingredients: ⅓ cup roasted red peppers (jarred), drained; ¼ cup roasted almonds; 1 garlic clove, minced; 1½ tbsp extra-virgin olive oil; ½ tsp sherry vinegar; Sea salt and cracked pepper; 4 stalks celery, cut into 3-inch spears (about 2 cups); 4 oil-packed anchovy fillets

Crisp celery ribs and small anchovy fillets (or anchovy-stuffed olives) arranged alongside a silky romesco cream made from roasted red peppers, almonds, and garlic. The bright, nutty dip is warm and luxurious; the raw vegetables cut through with herbaceous, briny contrast.

225cal 6gprotein 8gcarbs 20gfat 10min prep 2serves

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