Sometimes I need to be reminded of the simple not-quite-recipes that are just as pleasing as an elaborate feast. Last week, my friend Peter took me to lunch at Iris Cafe, a sweet oasis tucked away on a residential Brooklyn street. I ordered toasts with mustard mayonnaise and mashed avocado, drank a ginger beer, and couldn't have been happier.
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Here I share this humble gem, along with another favorite, fresh radishes with butter and salt. The butter temperature is key -- it should be pliable but not at all mushy. I trust you to supply the ginger beer. Happy lunching.
Tartine with Mustard Mayo and Mashed Avocado
1 teaspoon Dijon mustard
1 teaspoon mayonnaise
2 slices whole grain bread, toasted
1/2 ripe avocado, peeled
A few drops lemon juice
In a small bowl, blend the mustard and mayonnaise. Spread on the toasted bread. In another bowl mash the avocado with the lemon juice and salt to taste. Spoon the avocado over the mustard mayo and spread it to the edges.
Radishes with Butter and Salt
Handful fresh radishes with their tops attached, scrubbed
Fresh unsalted butter, just below room temperature (so it's soft but not oily)
Flaky sea salt like Maldon
Dip the radishes in butter and then salt. Crunch!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).