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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.
- Preparing Time: 30 minutes
- Total Time: -
- Served Person: 4
- 1 tablespoon lemon juice
- 1/4 teaspoon kosher salt
- 1 pinch cayenne pepper
- 3/4 cup mayonnaise
- 1 drizzle olive oil
- lemon aioli:
- 1 garlic cloves, or more to taste, sliced
- 1 teaspoon lemon zest (preferably from meyer lemon)
- tartine:
- 4 large thick slices day-old french bread
- 16 white anchovy fillets
- 3/4 cup curly endive, torn into bite-size pieces
- 3/4 cup shaved rainbow carrot strips
- 1/2 cup very thinly sliced radishes
- 1 squeeze lemon juice
- 4 edible flowers, such as nasturtium or calendula (optional)
- 1 tablespoon baby parsley leaves
- Carbohydrate 25.2
- Cholesterol 35
- Fat 35.7
- Protein 8.4
- Sodium 702
- Calories 447 calories;
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.
