I came across Lunch at the Shop by Peter Miller through the Food52 Piglet Tournament of Cookbooks. It lost in the early rounds to Zoe Nathan’s heavy-hitter Huckleberry. I fell for Lunch at the Shop pretty hard, though. It’s filled with so many of my favorite ingredients and beautiful lunchtime recipes like Roast Chicken with Blue Cheese & Almonds and Couscous with Roasted Cherry Tomatoes & Feta over toasted pitas. It also made me want to plan a trip to Seattle so I can visit the ‘shop’.
This open-faced white bean salad sandwich is a spin on Peter’s Lentils with Yogurt, Spinach & Basil.
Open-Faced White Bean Salad Sandwich
Adapted from Lunch at the Shop by Peter Miller
1/2 cup pine nuts, toasted
2 cup baby spinach, lightly chopped
1 cup basil leaves, lightly chopped
1 cup canned Cannellini beans, rinsed
2 tbsp parsley, chopped
2 tbsp sundried tomatoes, julienned
Juice of 1 lemon
1 cup plain Greek yogurt
12 asparagus spears, blanched
1/2 avocado, thinly sliced
1/2 cup Parmesan, shavings
Salt and freshly ground black pepper
4 slices of bread, toasted
Stir this gently so the beans maintain their form and the spinach and basil leaves don’t bruise.
Place the white beans in a bowl and mix with lemon juice. Add spinach, basil, parsley and sundried tomatoes. Gently add the yogurt and stir to combine. Taste and season with salt and pepper. Fold the pine nuts into the mixture.
Scoop the mixture onto toast and layer with avocado, asparagus and Parmesan shavings. Top with one last twist of cracked bell pepper and pine nuts. You could also drizzle with a little bit of olive oil, if you’d like.