Open-Faced Sandwich of Spinach,
Caramelized Onions, and Roasted Peppers
This recipe is from Deborah Madison’s book “Vegetable Literacy.” It would make a simple and delicious lunch. I suspect that using the best ingredients will really enhance this open-faced sandwich, so get a good ciabatta or whole grain levain and high quality ricotta salata.
11/3 cup caramelized onions (2 lbs. onions sauteed in 3 Tbsp. butter, salt and pepper to taste)
1 lb. clean spinach, stems removed
Spring vegetables are on their way, and if you have your own garden perhaps you have already gotten a few sprightly leaves of spinach and lettuce. Of all the seasons, I think spring’s vegetables go the best together. Or perhaps we’re just so grateful they are here?