The inspiration for this recipe came from the May 2019 issue of Martha Stewart Living. Do you subscribe to any magazines in print form? I used to get quite a few and stopped a few years ago when everything became available online. Why pay for a subscription when I can get everything online for free, right? Well, a few months ago I realized that I missed my print issues. I missed the simple pleasure of opening up the mailbox and finding a new issue inside. I missed sitting down with a cup of coffee and actually flipping through the pages. I missed having my magazines on the coffee table where I could return to them when I had a few moments of downtime. So I resubscribed to a few favorites, Martha Stewart Living being one of them. As I see it, indulging in a magazine subscription is an easy and affordable way to treat myself to something that brings me joy. Sometimes it's those simple, small pleasures that brighten the everyday and make all the difference.
Which brings us to this open sandwich, another small way to treat yourself to something simple and delicious. Creamy ricotta, caramelized leeks and a lemony snap pea salad on top of toasted sourdough. Need I say more? The whole thing takes about 30 minutes if you prep the salad while the leeks are cooking. It makes a delicious and filing lunch or a hearty first course or side to a cup of soup for dinner. And you could definitely pack this for lunch on the go. Use crispbread or crackers in place of the toast, pack the ricotta, leeks and salad separately and assemble your sandwiches when you are ready to eat. Treat yourself to the little things, friends. They matter more than you think they do. What are some simple things that bring you joy that you can weave into your everyday life?
Caramelized Leek and Snap Pea Salad Smørrebrød
Ingredients
For the Smørrebrød:
- 4 slices or 2 slices cut in half if pieces are large sourdough or country bread, toasted
- ½ cup whole milk ricotta cheese
- Caramelized Leeks recipe follows
- Snap Pea Salad recipe follows
- Chopped chives for sprinkling
- Finely grated lemon zest for sprinkling
- ¼ cup pine nuts toasted
For the Caramelized Leeks:
- 3 tablespoons extra-virgin olive oil
- 3-4 leeks white and light green parts only (about 5 cups sliced)
- Coarse salt and freshly ground pepper
- 1 teaspoon minced fresh thyme
For the Snap Pea Salad:
- 2 cups sugar snap peas trimmed and sliced thin on a diagonal
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons lemon juice
- ½ teaspoon finely grated lemon zest
- 1 tablespoon chopped fresh chives
- Coarse salt and freshly ground pepper
Instructions
- Make the Caramelized Leeks: Slice leeks in half lengthwise and rinse thoroughly under running water. Leeks grow in sandy soil so it’s important to take the time to rinse carefully between each layer. Cut leeks into thin slices. Heat 3 tablespoons olive oil in a large skillet over medium high heat. Add leeks and season with ½ teaspoon salt. Cook, stirring frequently, until the leeks start to brown, about 5-7 minutes. Reduce heat to medium low and continue to cook until leeks are golden brown and almost jam-like, about 20-25 minutes. Add thyme and season to taste with salt and pepper.
- While the leeks are cooking, make the Snap Pea Salad. Combine snap peas with olive oil, lemon juice, lemon zest and chives in a medium bowl. Stir and season to taste with salt and pepper. Set aside.
- If you haven’t already, toast the bread. Spread each slice generously with ricotta cheese. Top with a spoonful of the leeks and the snap pea salad. Sprinkle with chives, lemon zest and pine nuts. Serve immediately.
Victoria
Sounds really good. May I ask if the caramelized leek should contain any sugar? When I read caramelized and browning, I always think sugar...
Kristi
Hi Victoria,
Thank you for your comment! Sometimes caramelized leeks and/or onions start with a little sugar just to get things going and speed up the process a little but it definitely isn't necessary. Let me know if you give it a try!
Kristi