April 22, 2012
Page 146, Ottolengi
B and I have been full on obsessed with Basta’s eggplant sandwiches lately. Basta is one of the new restaurants in town (next to Atlas and owned by the same folks) and their eggplant sandwich is fabulous. Fried eggplant on home-baked rolls, topped with mozzerella cheese and calabrian chili sauce, it is served with a bibb lettuce salad that we crave almost as much as the sandwich itself (which is A LOT, by the way. It is rare for a week to go by where we aren’t talking about how to make it to Basta for lunch either Saturday or Sunday, as the sandwich is only served for lunch- which is the only
drawback saving grace).
So I am embarrassed to admit that we had Basta eggplant sandwiches with the lettuce salad on the side for lunch, and then for dinner? We ate the other half of the sandwich and I made Ottolenghi’s version of the self-same salad. His with capers and radishes rather than the traditional cucumber and tomato that come with Basta’s version.
Gentle readers, it was delicious and I am not even a tiny bit sorry that we ate the same meal for lunch *and* for dinner.
Ottolenghi’s Perfect Lettuce Salad with Radicchio, Radishes, Tomatoes, and Capers
( recipe adapted very slightly from Plenty: Vibrant Recipes from London’s Ottolenghi.)
1 small head butter lettuce, and 1/2 head green or red leaf lettuce and 1 small head radicchio, core removed and thinly sliced
3 green onions, thinly sliced on an angle
1 bunch radishes, cleaned and cut into half-moon slices
1 cup (or more) cherry tomatoes, cut in half
2-3 T capers
1 garlic clove, crushed
1 1/2 T fresh-squeezed lemon juice
1/2 tsp. caper brine
1 1/2 T olive oil
1 1/2 T grapeseed oil
salt and fresh ground black pepper to taste