This is actually a hybrid between an open-face, knife-and-fork sandwich and a salad. Toasted slices of hearty country bread spread with a garlicky bean spread are vehicles for a spring salad featuring the peppery flavors and crisp textures of radishes and watercress.
Ingredients
- 8 (½-inch) slices Italian bread
- 1 (15-ounce) can cannellini beans (white kidney beans), rinsed and drained
- 3 tablespoons almond butter or tahini (sesame seed paste)
- 1 teaspoon finely shredded lemon peel (set aside)
- 2 teaspoons lemon juice
- 2 cloves garlic, minced
- ½ to 1 teaspoon smoked paprika
- 5 tablespoons olive oil
- Sea salt and freshly ground black pepper
- 4 cups lightly packed fresh watercress
- 2 cups thinly biased-sliced radishes (8 ounces)
- 4 thick slices applewood bacon, crisp-cooked and crumbled
- 2 tablespoons lemon juice
How to Make It
- Preheat oven to 400°F. Place bread slices on a baking sheet. Place in oven on the lowest rack. Bake for 8 to 10 minutes or until bread is toasted, turning bread over halfway through baking. Place bread on a wire rack.
- In a food processor combine beans, almond butter, the 2 teaspoons lemon juice, garlic, and smoked paprika. Cover and process until almost smooth. With processor running, add 2 tablespoons of the olive oil through the top. Process until smooth. Season with salt and pepper.* Spread bean mixture over the bread slices. Place 2 slices on each of 4 plates.
- In a large bowl combine the watercress, radishes, the crumbled bacon, the remaining 3 tablespoons olive oil, and the 2 tablespoons lemon juice. Toss to mix. Season with additional salt and pepper.
- Using salad tongs, place watercress mixture on top of the croutons on each plate. Sprinkle with the reserved 1 teaspoon lemon peel.
