Wilted Lemon Lettuce and Beef Bruschetta

Chef Meg’s Wilted Lemon Lettuce and Beef Bruschetta

This recipe may look hard but it is so easy. It’s a little different from what you might be used to eating (cook lettuce? Anchovy paste?) It is so yummy–you’ll just have to trust me!

1/2 loaf (5 ounces) multigrain or whole wheat baguette bread, toasted and cut into 1 inch slices
2 tablespoons walnuts, toasted and chopped
6 ounces beef tenderloin or roast beef sliced thin
1 tablespoon olive oil
1 teaspoon anchovy paste (optional but included in nutritional info)
4 ounces frisee lettuce
1 lemon, zested and juiced

DIRECTIONS
Place the bread on a sheet pan or cutting board. Top each slice with 1/2 ounce of sliced meat.

Heat a large saute pan over moderate heat. Add the oil to the pan. Once warm, add the anchovy paste to hot oil. Stir to combine. Toss in lettuce to wilt, and saute for 1 minute. Remove from heat and add the lemon juice and zest. Using tongs or a fork, top each bruschetta with the wilted lettuce. Garnish with chopped walnuts.

Serve warm. Makes 12 servings.

Number of Servings: 12

 

Nutritional Info

Amount Per Serving:

Calories: 113.4

Total Fat: 3.6g

Total Carbs: 1.5g

Dietary Fiber: 0.9mg

Protein: 6.5g