Farm Egg and Kale Tartines

Recipe courtesy Chez Fonfon, Birmingham, AL

• Ready In: 50 mins
• Yields: 4 tartines

Ingredients

• Egg Salad

• 9  farm eggs
• 1  shallot, minced
• 1  tablespoon  chopped fresh chervil
• 1  tablespoon  sliced fresh chives
• 1  tablespoon  whole grain mustard
• 1  lemon, juice of
• 3  tablespoons aioli
•  salt & freshly ground black pepper

• Carrot-Cider Vinagrette

• 2  shallots, minced
• 1⁄2 cup  diced carrot
• 1⁄4 cup cider vinegar
• 2  tablespoons  whole grain mustard
• 1  tablespoon  chopped fresh thyme
• 1  cup  extra-virgin olive oil
•  salt & freshly ground black pepper
• 1⁄2 lb  tuscan kale, leaves coarsely chopped
•  salt & freshly ground black pepper
• 2  slices  sourdough bread (Chez Fon Fon uses wild-yeast sourdough)
• 2  radishes, thinly sliced

Directions

1. For the egg salad:
2. Bring a pot of water to a simmer and gently place the eggs into the pot. Cook the eggs for 7 1/2 minutes. Immediately use a slotted spoon to transfer the eggs to a container of ice water to stop them from cooking any further.
3. When completely cooled, peel the eggs and coarsely chop them. Place in a large bowl and add the shallot, chervil, chives, mustard, lemon juice and aioli. Toss to combine. Add salt and pepper to taste. Refrigerate until ready to serve.
4. For the carrot-cider vinaigrette:
5. In a large bowl, combine the shallots, carrot, vinegar, mustard and thyme. Allow the ingredients to stand for about 10 minutes. Slowly whisk in the oil. Add salt and pepper to taste.
6. To serve:
7. Toss the kale with some of the vinaigrette. Season with salt and pepper if needed.
8. Toast the bread over a medium-hot grill. Spread a generous layer of the egg salad over the toast, then top it with some of the kale slaw. Cut into four pieces and garnish with the radishes.