posted by Mimi Hiller 06-19-102 6:02 PM
Lavash Magic I
1 sheet of lavash (thin, soft flat bread)
4 ounces cream cheese, softened
green leaf lettuce leaves, rinsed and patted dry
1/4 pound turkey, sliced so thin you can almost read through it
1/2 pound whole berry cranberry sauce (half of a 1-lb. can)
radish sprouts
Open the lavash and spread a thin layer of cream cheese over the entire surface using a spatula. Place a line of lettuce leaves along one short end of the lavash, and another line across the middle, parallel to the first line.
Place a single layer of turkey over the entire surface of the bread, then top that with lines of cranberry sauce across the turkey, parallel to the lettuce beneath. Sprinkle a generous layer of radish sprouts over the entire surface and roll the whole thing up, starting with one of the short ends.
Place the roll on a cutting board, seam side down, and cut in half on a diagonal. Then cut each half into halves or thirds and serve.
Serves two.
Note: If you wrap them tightly in plastic wrap, they hold their shape better.
Lavash Magic II
1 sheet of lavash
1/4 to 1/2 recipe Mango Vinaigrette (recipe below)
green leaf lettuce leaves
1/4 pound turkey, sliced so thin you can almost read through it
1/4 pound provolone cheese, sliced so thin you can almost read through it
1 medium tomato sliced paper thin, seeds removed
fresh basil leaves (note: may use whole or slice thin into chiffonade)
radish sprouts
2 thin scallions (or 1 large), chopped
Open lavash and brush gently with mango vinaigrette. Top with lines of lettuce leaves and turkey (as in the first recipe). On this, place a single layer of cheese. Create lines of tomato slices and basil and top the whole thing with a generous layer of sprouts. Sprinkle with scallions and spoon a thin layer of vinaigrette in lines parallel to a short ends.
Roll the whole thing up, starting with one of the short ends. Place the roll on a cutting board, seam side down, and cut in half on a diagonal. Then cut each half into halves or thirds and serve.
Serves two.
Mango Vinaigrette
Yield: 4 cups
1/2 cup cider vinegar
2 teaspoons Dijon mustard
1/2 teaspoon minced garlic
1-1/2 teaspoons honey
1 teaspoon freshly squeezed lime juice
1 cup peeled, ripe mango pieces
plus 1/4 cup peeled, finely diced ripe mango
1-1/2 cups olive oil
1/2 cup minced cilantro leaves
1/2 habanero pepper, stemmed, seeded, and minced
2 tablespoons thinly sliced scallions
Kosher salt to taste
Put the vinegar, mustard, garlic, honey, lime juice, and 1 cup ripe mango in a blender. Blend at medium speed. With the motor running, remove the top and slowly drizzle in the olive oil. The mixture should be thick and emulsified. Fold the cilantro, habaneros, scallions, and diced mango into the dressing. If the dressing is too thick, thin with water.
Serve at once or store the dressing; it will keep for up to 4 days.
From: A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos
By Grady Spears and Robb Walsh-Ten Speed Press