Servings: 12
INGREDIENTS
2 cups napa cabbage or Belgian endive, thinly sliced
8 ounces blue cheese dressing
1 cup black grapes, halved and seeded
1 cup walnuts toasted, chopped
1/2 cup Italian parsley, leaves only, chopped
cracked black pepper to taste
3 pounds American Lamb leg meat, roasted, sliced thin
24 slices ciabatta bread, sliced and grilled or toasted
1/2 cup red Wine Vinegar Red Onions (recipe follows)
24 leaves Italian flat leaf parsley leaves
DIRECTIONS
METHOD:
In a chilled bowl, mix the chopped cabbage or endive with blue cheese dressing. Fold in the black grapes, walnuts and chopped parsley. Add pepper to taste.
Place 2 ounces of lamb meat on top of the bread. Place a #24 scoop of salad mixture on top of the lamb of each open face sandwich. Garnish the top of each open-faced sandwich with 1 teaspoon of red onions and parsley leaves.
For the Red Wine Vinegar Red Onions: In a non-reactive container, toss 1 small red onion (finely shaved) with 2 tablespoons red wine vinegar. Refrigerate for at least 30 minutes before serving.
Recipe and image provided by the American Lamb Board