Yes, this spring vegetable tartine, featuring the awesomeness 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/caf�/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
The rest:
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.