Spring Vegetable Tartine with White Anchovies Recipe

Spring Vegetable Tartine with White Anchovies Recipe

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.

Preparation: 15 minutes
Total: 15 minutes



  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Place endive on the anchovies; arrange the carrots and radishes on the tartine. Top with edible flower petals and baby parsley.


  • 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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