What do ziploc bags, Adam Carolla podcasts, and pickled onions have in common? Three topics I yarn about to the dismay of all involved. I challenge you to make a better sandwich than one with threads of perfectly brined red onion. And then there’s the tartine or in my book a fancy name given to leftovers served open faced on toasted bread. This one so friggin’ easy you might pull out your hair. Ricotta cheese seasoned with salt and pepper, arugula balanced with a lemon juice and olive oil, pickled onions sha!, and roasted shrimp. But here’s the thing…
about tartines, they’re complete meals on a slice of bread; filling, nutritious, inventive and pretty. Tartines beg for creativity: tasty spread (hummus, guacamole, goat cheese + greens or grilled vegetables + protein + pickled onions or pickles. Tartines are hard to beat it unless you eat a tartine while listening to Adam Carolla yarn about why not every kid deserves a trophy.
shrimp tartine with pickled red onion
preptime 5 minutes
- 1 large red onion, halved through core, thinly sliced crosswise
- 1/2 cup sugar
- 1/2 cup white wine vinegar
- 1 1/2 teaspoons coarse kosher salt
- 1 1/2 teaspoons whole black peppercorns
- 1/2 cinnamon stick
Place onion slices in medium bowl. Bring next 5 ingredients to boil in heavy medium saucepan; pour over onions in bowl. Cover; cool to room temperature. Chill overnight. DO AHEAD: Can be made 3 weeks ahead. Keep chilled. Drain before serving.
recipe adapted from bon appetit and provided by your friends at crunchtimefood.com