Tartine with Mustard Mayo and Mashed Avocado

- Amanda

Sometimes I need to be reminded of the simple not-quite-recipes that are just as pleasing as an elaborate feast. Last week, my friend Peter took me to lunch at Iris Cafe, a sweet oasis tucked away on a residential Brooklyn street. I ordered toasts with mustard mayonnaise and mashed avocado, drank a ginger beer, and couldn't have been happier.

Here I share this humble gem, along with another favorite, fresh radishes with butter and salt. The butter temperature is key -- it should be pliable but not at all mushy. I trust you to supply the ginger beer. Happy lunching.

Tartine with Mustard Mayo and Mashed Avocado

Serves 1

• 1 teaspoon Dijon mustard
• 1 teaspoon mayonnaise
• 2 slices whole grain bread, toasted
• 1/2 ripe avocado, peeled
• A few drops lemon juice
• Salt

In a small bowl, blend the mustard and mayonnaise. Spread on the toasted bread. In another bowl mash the avocado with the lemon juice and salt to taste. Spoon the avocado over the mustard mayo and spread it to the edges.

Radishes with Butter and Salt

Serves 1

• Handful fresh radishes with their tops attached, scrubbed
• Fresh unsalted butter, just below room temperature (so it's soft but not oily)
• Flaky sea salt like Maldon

Dip the radishes in butter and then salt. Crunch!