GATHER JOURNAL

Photograph by Gentl and Hyers Food Styling by Maggie Ruggiero Prop Styling by Angharad Bailey


    
Annie Hall and Harold & Maude

Lobster with Bitter Greens & Spring Chicken Salad with Preserved Lemon Mayo Sandwiches

Amuse-Bouche from Issue 9 – Summer 2016 – The 1970s

Two of the ’70s most cherished and unlikely love stories in tea sandwich (crusts removed) form—for Annie and Alvy’s nervous romance, the crustacean that eludes them with bacon and bitter (is there a more fitting kind for Alvy?) greens; and for Harold and Maude, a May-December inspired pairing of spring chicken with preserved lemon-infused mayo. Both of them entirely lurvable.

makes 4 little sandwiches each



Lobster with Bitter Greens Sandwiches
  • 1 (1¼ lb) lobster (or 1 cup chopped cooked lobster)
  • 1 slice bacon
  • 1 Tbsp mayonnaise
  • ½ rib celery, chopped
  • 1 Tbsp finely chopped basil
  • 1 tsp fresh lemon juice
  • a handful friseé, roughly chopped
  • 2 slices soft sandwich bread, quartered and crusts removed

Spring Chicken Salad with Preserved Lemon Mayo Sandwiches
  • 1 cup chopped chicken from a rotisserie chicken
  • ¼ cup mayonnaise, plus more for crusting bread
  • ½ rib celery, chopped
  • rind from ½ a preserved lemon, finely chopped
  • 1 Tbsp fresh lemon juice
  • 2 slices soft sandwich bread, cut into quarters, crusts removed
  • ¼ cup finely chopped parsley
  • 1 Tbsp finely chopped mint
  • ¼ tsp coriander seeds, crushed

  • Lobster with Bitter Greens Sandwiches

    Carefully submerge the lobster in a large pot of boiling salted water and cook, covered, 8 minutes. Drain, cool slightly, then remove tail and claw meat. Coarsely chop then cool completely. Cook the bacon in a skillet until crisp, about 3 minutes. Drain and finely chop. Stir together the lobster, bacon, mayonnaise, basil, and lemon juice then season with salt and pepper. Sandwich between bread with a little friseé and cut into quarters.

  • Spring Chicken Salad with Preserved Lemon Mayo Sandwiches

    Stir together chicken, mayo, celery, preserved lemon rind, and lemon juice then season with pepper. Stir together herbs and coriander. Lightly coat the edges of the bread with mayo and crust with herb mixture. Sandwich the chicken salad between the bread and cut into quarters.