Name: The Store’s Green Dip
Total time: 10 min
Ingredients: 1 (2-ounce) can flat anchovy fillets packed in oil; 1/2 cup chopped fresh parsley; 2 tablespoons red wine vinegar; 2 tablespoons chopped fresh chives or shallots; 1 tablespoon drained capers, rinsed; 1 1/2 cups mayonnaise; Freshly ground black pepper, to taste; Chilled sliced vegetables, for serving

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.)

The Store’s Green Dip

anchovy

parsley

red wine vinegar

chives

capers,

mayonnaise

black pepper,

vegetables,

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.

The Store’s Green Dip

Total: 10 minutes

Servings: 2

Author : Sam Sifton

Ingredients

Instructions

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