An open-faced sandwich of butter, radishes and fresh herbs is a French-countryside breakfast tradition. This recipe is a light lunch version of that traditional sandwich. The vinaigrette is extremely versatile. Replace the lemon juice with any kind of vinegar, or replace the arugula with any type of herb or mixture of herbs. Add a touch of honey or sugar if you want a little sweetness in your dressing. It keeps well in the refrigerator for weeks.
Serves | 4 |
- 1 cup fresh arugula
- 2 Tbsp white onion, chopped
- 1 clove garlic, chopped
- 1 lemon, juiced
- 1/3 cup olive or grapeseed oil
- salt and freshly ground black pepper
- 4 Tbsp chevre
- 8 slices marble rye bread, toasted
- 1 bunch French Breakfast radishes, thinly sliced
- ¼ cup fresh radish shoots*
| Preparation – Arugula Vinaigrette | Place arugula, onion, garlic and lemon in a blender. Blend until everything is a bit broken down. With the blender on, slowly add oil through the feed chute. Add salt and pepper to taste.
| Preparation – Radish Sandwich | Spread goat cheese evenly on 4 slices of rye bread. Lay radish slices on top of goat cheese. Toss radish shoots with 4 Tbsp arugula vinaigrette and sprinkle over the radishes. Top each sandwich with another slice of bread and cut into 4 triangles.
* Fresh radish shoots are available at farmers’ markets or grocers specializing in local produce. Claverach Farm and Vineyard and Hot Skillet Farms are two great producers.