2018 Spring Recipe

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“One cannot think well, love well, sleep well if one has not dined well.”

–Virginia Woolf

  • Bacon and Watercress Pesto Sandwich

    For the watercress pesto:
    2 bunches watercress
    1 cup Parmesan
    5-1/4oz cashews dry roasted
    Olive oil to taste
    Smoked Salt

    For the sandwich:
    36 slices smoked Applewood bacon
    12 thin sourdough rolls, piccolo or rustic French bread
    3 cups grilled yellow peppers
    2 containers Radish sprouts
    3 cups of sundried tomatoes sliced
    3 cups of radishes sliced
    6 cups of rocket arugula

    Directions:
    To make the pesto put the watercress, parmesan, cashew nuts and salt into a food processor and whiz into a paste. Transfer to a container and mix as much olive oil as you want to taste. Line a sheet pan with foil and bacon until done, turning half way through. Drain on a paper towel and set aside. Assemble your sandwiches starting with the sandwich base, then pesto, bacon, peppers, sundried tomatoes, radishes, rocket arugula, radish sprouts and sandwich top.


    Link to recipe: Bacon and Watercress Pesto Sandwich