Last night saw the triumphant return of one of my favorite summer salads. We really are entering the very best time of the year for people who love to eat.
31 dishes, 31 days – I’m cooking my way through Melissa Clark‘s “No-Sweat Cooking” from the August issue of Every Day with Rachael Ray. And to those of you who made your way over here via rachaelraymag.com, welcome!
I’ve been a fan of the combo of radishes, butter, and salt since I first tried them together at at NYC’s Prune forever ago, so this sandwich seemed like a sure thing. The sandwich is also just about the easiest thing in the world to put together, so it seemed to be a good way to get back on the No-sweat Cooking wagon after losing a weekend to illness (mine and our Kali girl’s) and a few pressing projects.
As with any dish that contains so few ingredients, quality is super important. I started with a great fresh baguette from Seven Stars Bakery, sweet and porky La Quercia Prosciutto Americano from Farmstead, farm fresh radishes, softened Kate’s butter and good coarse sea salt. The peppery snap of the radishes was really nice against the silky prosciutto – as Mike said, “this one’s a keeper,” and I expect we’ll be enjoying these Prosciutto-Radish Sandwiches often.
Get the recipe: Prosciutto-Radish Sandwiches