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Spring Vegetable Tartine with White Anchovies

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Spring Vegetable Tartine with White Anchovies



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 (Optional)
  • 1 tablespoon baby parsley leaves
  • Methods :

  • 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.
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