| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Vegetables, Vegetarian, Unclassifie, *california | 2 | Servings |
INGREDIENTS
| Crusty bread | ||
| Butter | ||
| Radishes; thinly sliced | ||
| Coarse salt | ||
| Crusty bread | ||
| Fresh goat cheese | ||
| Minced onion | ||
| Chopped fresh parsley | ||
| Fresh lemon juice | ||
| Sugar snaps; blanched |
INSTRUCTIONS
SANDWICH ONE SANDWICH TWO TO SERVE FOR DINNER: serve 2 platters of little open-faced vegetable sandwiches arranged around mounds of sugar snap peas. SANDWICH ONE. "A slice of good rustic bread slathered with sweet butter and topped with thinly sliced radishes and a sprinkling of coarse salt; SANDWICH TWO: "bread spread with fresh goat cheese and topped with a garnish of minced onion, parsley and lemon juice (about 1 cup onion and 1 tablespoon each parsley and lemon; if the onions are too harsh, you can soak them in ice water for 30 minutes; just dry them well before mixing). PEAS: SEE the recipe "English Snap Peas (Thompson). VARIATION: Blanched sugar snaps for less than a minute in a big pot of boiling water, then immediately chilled them in cold water. I patted them dry and dressed them with a bit of melted butter and Champagne vinegar. SERVING IDEAS: For dessert, I sliced the strawberries in half and mixed them with a little sugar, fresh mint leaves torn to small pieces and just enough unflavored yogurt to hold them together. *REF: IN THE KITCHEN, "Spring's Raw Simplicity," By RUSS PARSONS, Wed 5/13/1998 < www.latimes.com/HOME/NEWS/FOOD/ > Sent by Hanneman/buster Recipe by: Russ Parsons, see *ref Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 14, 1998
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