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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