Raw Vegetable Platter with Anchovy dipping sauce (inspired by Club 55, St Tropez)

The leaves are starting to turn in our fair Cita del Capo but it’s always summer elsewhere! Longchamp’s SS 2014 campaign featuring Alexa Chung, inspired me to pack a bag and head off to St. Tropez…

Alexa Chung for Longchamp SS 2014 Photographer: Max Vadukul

Alexa Chung for Longchamp SS 2014
Photographer: Max Vadukul

You can watch a teaser for the campaign here

You can’t Google St. Tropez without images of the gorgeous, Brigitte Bardot popping up. I’m convinced that the star of ‘And God created Women‘, inspired this campaign.

 

Brigitte Bardot in St. Tropez

Brigitte Bardot in St. Tropez

Every European summer, a few of my clients would shoot their campaigns in the South of France. If St. Tropez was the destination of choice, then the chances were huge that lunch would be at the fabulous Le Club 55, on Pampelonne beach.sttropez-club551

The Colmont family started this restaurant in 1955. Since catering to the cast and crew of ‘And God created Women’ back in 1956, it has become a firm favorite of international fashion and film celebs. The rustic club ‘Cinquante Cinq’, is set within a grove of cedar trees and overlooks azure sparkling water. The menu is a mouthwatering selection of fresh fish and organic vegetables grown in the Colmont family garden.

StTropez-club55One of my favorite Club 55 dishes is the famous raw vegetable platter (crudités) with their signature anchovy dipping sauce.

We can’t all get to St. Tropez, so I created my own version, of their recipe, for you. Try at your own peril (only joking, it’s delish!)

Vegetable-crudite-anchovy-dipping-sauce

The Raw Vegetable platter (crudités) with Anchovy dipping sauce, ala Club 55

The Veg

X4 Carrots

X2 Whole fresh Artichokes (Steamed for 30-40 mins)

Raw cauliflower heads

X7 Raw radishes

Half a cucumber

Whole red pepper

Celery sticks

Sugar snap peas

One Fennel bulb cut into 6

  • Roughly chop and arrange around a dipping bowl on a rustic platter

The Sauce

Juice of x2 lemons

X1 egg white

X8 anchovies

X1 heaped tablespoon capers

Ground black pepper to taste

X1 Tblsp English mustard

X2 raw cloves garlic

125ml Cold pressed organic Olive oil

125g Philadelphia cream cheese

  • Blend everything together until smooth and pour into dipping bowl.
  • Enjoy in the sunshine with great friends, family and a glass of chilly French rosé.

Enjoy!!!!

What to pack for a weekend in St. Tropez!

 

 

 

 

 

Author: Bernice Dodd

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