Wednesday, July 18, 2007

Beet, Peach, Blue Cheese and Lamb's Quarter Lettuce Sandwich

Makes sandwiches for 2, with leftover beets for salad

Lamb's Quarter is a green that grows wildly in the New York area and it' s an easy thing to forage for, but I bought these.

1 large beet, about 6 ounces, sliced super thin (I did mine on a Japanese mandoline)
2 tablespoons white vinegar
1/2 teaspoon salt
1 bay leaf
1 tablespoon extra virgin olive oil
2 loosely packed cups Lamb's Quarter leaves
2 ounces high quality blue cheese, such as Cabrales
1 ripe peach, sliced

In a medium saucepot bring vinegar and 1 cup of water, salt and bay leaf to a boil. Add beets, Bring back to a boil, cover, remove from heat; let stand 10 minutes. Drain and set aside.

Heat a small saucepan over medium low heat. Add olive oil and Lamb's Quarters, sauté until Lamb's Quarters have wilted. Remove from heat, squeeze out the liquid, and coarsely chop.

Toast 8 slices of hallah or 4 slices of brioche like bread. While the bread is still hot, crumble the blue cheese on the four slices. Spread the softened cheese (the heat will soften it) across the pieces of bread. Divide the greens, beet, and peach evenly among half the bread slices. Grind a bit of fresh pepper on top. Top with blue cheese spread bread.

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