The Store’s Green Dip
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.)
- Serves: 2 persons
- 1(2-ounce) can flat anchovy fillets packed in oil
- ½cup chopped fresh parsley
- 2tablespoons red wine vinegar
- 2tablespoons chopped fresh chives or shallots
- 1tablespoon drained capers, rinsed
- 1 ½cups mayonnaise
- Freshly ground black pepper, to taste
- Chilled sliced vegetables, for serving
Step 1Put 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.
Step 2Add the mayonnaise and pulse to combine. Season with pepper, then transfer to a small bowl and refrigerate until chilled, about 1 hour.
Step 3Serve as a dip with chilled sliced vegetables.