Farm Egg and Kale Tartines

READY IN: 50mins
YIELD: 4 tartines
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    cup diced carrot
  • 14
  • 2
    tablespoons whole grain mustard
  • 1
    tablespoon chopped fresh thyme
  • 1
    cup extra-virgin olive oil
  • salt & freshly ground black pepper
  • 12
    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
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DIRECTIONS

  • For the egg salad:
  • 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.
  • 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.
  • For the carrot-cider vinaigrette:
  • 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.
  • To serve:
  • Toss the kale with some of the vinaigrette. Season with salt and pepper if needed.
  • 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.
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