SPRING VEGETABLE TARTINE WITH WHITE ANCHOVIES
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
Time 30m
Yield 4
Number Of Ingredients 15
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
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Cosmicmoon
[email protected]I'll have to try this recipe next time I have guests over.
LAMONT HUDSON
[email protected]This recipe is definitely on my to-make list!
Mia Favre
[email protected]I'm not sure about the white anchovies, but the rest of the recipe sounds great.
Joy Ankunda
[email protected]This recipe looks delicious! I can't wait to try it.
Mushrif Kiyas
[email protected]I'm not a fan of white anchovies, so I used crumbled feta cheese instead. The tartine was still delicious, but I think I would have liked it even more with the anchovies.
Elaine Kentner
[email protected]This recipe is a bit too salty for my taste. I think I'll try it again with half the amount of white anchovies next time.
Smtarif Islam
[email protected]This tartine is a great way to use up leftover vegetables. I had some asparagus, zucchini, and tomatoes that needed to be used up, and this recipe was the perfect solution. The tartine was delicious and everyone loved it.
Keila Santiago
[email protected]I love this recipe! It's so easy to make and always turns out perfectly. I often make it for brunch or lunch, and it's always a crowd-pleaser.
Opiyo salva
[email protected]This recipe is a keeper! I've made it twice now, and it's always a hit. The tartine is light and flavorful, and the white anchovies add a touch of umami that takes it over the top.
86 malang
[email protected]Easy to make and absolutely delicious! I used a variety of spring vegetables from my garden, and the tartine turned out beautifully. The white anchovies added a nice briny flavor that really complemented the vegetables and cheese.
Abdisatar Ahmed Hassan
[email protected]This tartine was a delightful spring treat! The combination of fresh vegetables, creamy goat cheese, and salty white anchovies was perfect. I especially loved the crispy baguette slices, which provided a nice contrast to the soft fillings.