It’s not unusual for me to borrow ideas from the various
restaurants I visit, but they’re normally tweaked, altered, or otherwise
adapted. This time, however, I just blatantly stole this spring vegetable
tartine with white anchovies, as it. Why mess with perfection?
that is the white anchovy, was lifted almost verbatim from SHED, which is
my current, “favorite place to eat.” If you’re ever anywhere near Healdsburg,
CA (like within 500 miles), you simply must visit this amazing store/café/charcuterie/restaurant hybrid.
Now that I’ve offset some of my guilt for stealing this
recipe with such a glowing recommendation, I can move on to this intensely
tasty tartine. This would be incredibly delicious with just the aioli and vegetables, but when you add the “boquerones,” this goes from great
sandwich, to memorable experience.
Even if you think you hate anchovies, which you really
don’t, you may still love these, since they are so completely different. They are
very mild in flavor, but still extremely savory. I was going to say they’re a
little bit like pickled herring, but that probably won’t help. Regardless, I
hope you give this spring vegetable
tartine a try very soon. Enjoy!
Ingredients for 4 generous servings:
For the aioli:
1 or 2 garlic cloves, sliced
1/4 teaspoon kosher salt
3/4 cup mayonnaise
1 teaspoon lemon zest
1 tablespoon lemon juice
pinch of cayenne
4 large thick slices day-old French bread, toasted
16 white anchovy fillets (aka boquerones)
* 2 cups thinly peeled, sliced, or shredded fresh vegetables,
moistened with a splash of lemon juice, and drizzle of olive oil.
edible flowers, optional
* Carrots, fennel root, radishes, celery root, asparagus,
artichoke hearts, peppers, endive, micro greens, and any/all kinds of sprouts
would work beautifully here.