Jessica B. Harris makes an addicting anchoïade, which blends her two favorite flavors of garlic and anchovies.
I could spend hours wandering around the flower market of the Cours Saleya in Nice where, even in the dead of winter, the market flourishes. In January, the place is awash in fragrant blooms of hyacinths and anemones, and tulips are available. Small citrus trees abound — oranges, limes, and lemons for planting in the terra-cotta pots and olive jars that are a part of the area’s decorative ethos. In the summertime, it is almost too lush to bear.
If it’s Monday, the market is closed, but I never complain because it is replaced by an open-air antique and flea market that is quite simply heaven. Then, I wander through stalls selling everything from old books to vintage clothing. I’m always on the lookout for old postcards and antique jewelry.
Replete after a meal, I return to some of the shops of Nice’s Old City and stock up on everything from the Provençal tablecloths that I alternate with vintage ones on my summer tables to the glazed fruits and fruit syrups that I have to pack in double plastic baggies and send in my invariably overweight checked luggage.Elizabeth Cecil / For TODAY
I’m not getting to Provence any time soon, but this summer, I will recapture the feeling of the area with an anchoïade: a high summer dish that keeps my oven firmly turned off and allows me to savor the bounty of the farmers market on Martha’s Vineyard, where I usually spend my summer days.Anchoïade is a magic, no-cook sauce. Blending my two favorite flavors of garlic and anchovies, it is a sauce that goes splendidly with almost any blanched or raw vegetable.
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