Description
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.
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
Prep Time: 15 mins
Total Time: 30 mins
Servings: 4