Spring Vegetable Tartine with White Anchovies

Thick slices of toasted French bread are topped with a lemon aioli, white anchovy fillets, spring greens and thinly sliced colorful fresh veggies for a light and delicious lunch or snack.

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...


Ingredients

  • Lemon Aioli:
  • 1 garlic cloves, or more to taste, sliced
  • 1/4 teaspoon kosher salt
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest (preferably from Meyer lemon)
  • 1 pinch cayenne pepper
  • 3/4 cup mayonnaise
  • 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
  • 1 drizzle olive oil
  • 4 edible flowers, such as nasturtium or calendula (optional)
  • 1 tablespoon baby parsley leaves

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