How To Make Spring Vegetable Tartine with White Anchovies
For this vegetable tartine, fresh spring vegetables are used with white anchovies to create a delicately flavored dish that’s enriched with lemon aioli.
Serves:
Ingredients
- 1garlic cloves,or more to taste, sliced
- ¼tspkosher salt
- 1tbsplemon juice
- 1tsplemon zest,preferably from Meyer lemon
- 1pinchCayenne pepper
- ¾cupmayonnaise
- 4largeday-old French bread,thick slices
- 16white anchovy fillets
- ¾cupcurly endive,torn into bite-size pieces
- ¾cuprainbow carrot strips,shaved
- ½cupradishes,very thinly sliced
- 1squeeze lemon juice
- 1drizzle olive oil
- 4edible flowers,such as nasturtium or calendula
- 1tbspbaby parsley leaves
Instructions
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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.
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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.
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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.
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Place endive on the anchovies; arrange the carrots and radishes on the tartine. Top with edible flower petals and baby parsley.
Nutrition
- Calories: 1166.16kcal
- Fat: 42.36g
- Saturated Fat: 6.95g
- Trans Fat: 0.01g
- Monounsaturated Fat: 10.12g
- Polyunsaturated Fat: 23.04g
- Carbohydrates: 159.41g
- Fiber: 7.82g
- Sugar: 15.41g
- Protein: 37.39g
- Cholesterol: 30.49mg
- Sodium: 2673.05mg
- Calcium: 214.02mg
- Potassium: 582.72mg
- Iron: 12.72mg
- Vitamin A: 212.50µg
- Vitamin C: 8.65mg
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