Shaved salad tartine

Chef Teresa Urkofsky
American River College, Sacramento

An ice-water bath crisps the vegetables and curls some of the edges, chef Teresa Urkofsky explains. "They are especially beautiful because they add height and drama to the tartine," which she laughingly describes as "a pretty word for open sandwich."

Ingredients

1 small loaf rustic bread (ciabatta, pugliese or country bread), cut into 12 slices
1 cup extra virgin olive oil, divided
4 large garlic cloves, halved
3 small red radishes or 1 small watermelon radish, shaved thin
1 golden beet, peeled and shaved thin
2 red or brown shallots, peeled and shaved thin
1/2 head cauliflower, cut very thin
1 (15-oz.) can cooked cannellini or other white beans, drained
2 tbsp. lemon juice, divided
Kosher salt and course-ground black pepper, to taste
1 cup shaved radicchio

Directions

Lightly brush sliced bread with olive oil and rub with garlic cloves. Reserve garlic. Grill or bake bread at 350 degrees until lightly toasted.

Combine radishes, beet, shallots and cauliflower in a bowl of ice water, making sure they are submerged.
Place reserved garlic in a food processor with beans, 1 tbsp. of the lemon juice and 1 to 2 tbsp. olive oil. Puree and season to taste with salt and pepper.

Drain vegetables well and toss with 2 tbsp. olive oil and 1 tbsp. lemon juice. Toss in radicchio. Season to taste with salt and pepper.

Spread bean puree over toasts and add salad in a large, fluffy handful.

Serves 12