SPRING VEGETABLE TARTINE WITH WHITE ANCHOVIES

Spring Vegetable Tartine with White Anchovies image

I lifted this recipe almost verbatim from SHED, my current 'favorite place to eat.' If you're ever near Healdsburg, CA, definitely stop by. This intensely tasty tartine with aioli and veggies gets even better with the boquerones (white anchovies) which are so different from regular anchovies.

Provided by Chef John

Categories Seafood Fish

Time 30m

Yield 4

Number Of Ingredients 15

Previous Next

Ingredients

1 garlic cloves, or more to taste, sliced
¼ teaspoon kosher salt
1 tablespoon lemon juice
1 teaspoon lemon zest (preferably from Meyer lemon)
1 pinch cayenne pepper
¾ cup mayonnaise
4 large thick slices day-old French bread
16 white anchovy fillets
¾ cup curly endive, torn into bite-size pieces
¾ cup shaved rainbow carrot strips
½ cup very thinly sliced radishes
1 squeeze lemon juice
1 drizzle olive oil
4 edible flowers, such as nasturtium or calendula
1 tablespoon baby parsley leaves

Steps:

Place garlic into the bowl of a mortar or a small bowl. Add salt; mash until garlic is a smooth paste. Add lemon juice, lemon zest, cayenne, and mayonnaise. Stir until well blended.
Toast bread slices. Spread generously with the lemon aioli. Place anchovies, skin side up, on top of the aioli, about 4 fillets per tartine. For easier serving, cut the tartines in half at this point; set them back together before topping with the veggies.
Place carrot strips, endive, and radish slices in a bowl. Sprinkle with a splash of fresh lemon juice and a drizzle of olive oil. Toss lightly until veggies are dressed.
Place endive on the anchovies; arrange the carrots and radishes on the tartine. Top with edible flower petals and baby parsley.

Nutrition Facts : Calories 447.4 calories, Carbohydrate 25.2 g, Cholesterol 35.1 mg, Fat 35.7 g, Fiber 2.2 g, Protein 8.4 g, SaturatedFat 5.4 g, Sodium 702.5 mg, Sugar 3.1 g