Spring Vegetable Tartine with White Anchovies

By Chef John

4.0 / 5

15min

0min

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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 slices day-old French bread large, thick
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
1 tablespoon baby parsley leaves