cue to something spring

© David Bonnier photo-Jessie Kanelos Weiner style

David Bonnier photo-Jessie Kanelos Weiner style

 

Pickled vegetable tartine with anchovy butter

serves 4

2 cups spring vegetables, finely sliced (carrots, radishes, turnips, cucumber, peas, asparagus, etc)

1 tablespoon rice vinegar

1 tablespoon sugar

1 teaspoon salt

4 tablespoons unsalted butter, softened

2 teaspoons anchovy paste or 4 anchovies, minced

fine herbs

4 slices country bread, toasted

1.)  In large bowl, mix vegetables with vinegar, sugar, salt and pepper.  Cover with water, adjusting seasoning to taste.  Marinate for up to two days.

2.)  Mix anchovy paste and butter until incorporated.  Spread mixture onto 4 slices of bread and layer each with pickled vegetables.  Serve immediately.

. . . . .

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1 comment
  1. anjovy butter!!! I love the look and feel of this sandwich… very fresh, very zingy!! Now all I need is a glass of chilled white wine to go along with it….

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