Appetizer

Crispy Crudités Tartare with Anchovy Mousse & Burnt Lemon Oil

Name: Crispy Crudités Tartare with Anchovy Mousse & Burnt Lemon Oil
Prep time: 14 min
Cook time: 16 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 heirloom carrots, cut on the bias ¼-inch thick; 1 bunch radishes (about 150g), halved lengthwise; 2 stalks celery, cut on the bias ½-inch thick; 6 anchovy fillets, rinsed and patted dry; 1 pasteurized egg yolk; 50ml extra-virgin olive oil, divided; 1 lemon, zested and halved; 1 tablespoon fresh flat-leaf parsley, chopped; 1 tablespoon fresh tarragon or chervil, chopped; fine sea salt, cracked black pepper; 4 slices rustic baguette or country bread; 1 garlic clove, halved

Heirloom carrots, radishes and celery are lightly charred in a screaming-hot pan until caramelized at the edges, then dressed over a cloud-light anchovy and cured-egg-yolk mousse. Burnt lemon oil adds a bitter-sweet edge. A textural and umami-forward starter that walks the line between refined bistro and rustic vegetable cookery.

437cal 19gprotein 12gcarbs 36gfat 14min prep 16min cook 2serves

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