I’m always looking for an easy lunch that doesn’t take up too much time (or money). Usually, that means I throw whatever’s in my fridge on a slice of bread and see how it tastes. Yesterday, after reading through dozens of food blogs for my internship, I was craving something with pear and gruyere. I’d made a pit stop at Whole Foods the day before (I’m trying out alternative grocery strategies, since the options in Brooklyn are continually disappointing), and happened to have everything I needed. No, really, I do keep shallots around. I’m in a bit of a shallot phase right now.
Whole Foods happened to also have this Baby Butterhead Lettuce from Gotham Greens that was too beautiful to resist, especially after the pathetic produce that I’d become accustomed to at my local store. Funny that it’s actually grown and packaged in Brooklyn, but I have to make the trip to Manhattan to find it. Anyway, I gave it a simple balsamic dressing and topped it with a little more gruyere. Filling, healthy, satisfying, seasonal, and affordable. So many good adjectives.
1 tsp Balsamic Vinegar
1/2 tsp Extra-virgin Olive Oil
1. Combine vinegar, olive oil, salt, pepper, and basil in the bottom of your salad bowl. Whisk with a fork.
2. Tear lettuce and place in bowl. Toss. Top with Gruyere.
2 slices good, whole wheat bread
1 tbsp butter
1 shallot, sliced
1 pear, sliced
1/4 c grated Gruyere
1. Preheat oven to 350 degrees.
2. Melt butter in a skillet, and wait for butter foam to subside (the little bubbles to go away). Sauté shallots in butter until caramelized, about 4-5 minutes.
3. Place bread on a baking sheet. Arrange pear on top of bread. Spoon shallots over pear. Top with Gruyere.
4. Bake for 8-10 minutes, until Gruyere is melted.
5. Eat and enjoy!