Farm Egg and Kale Tartines
Farm Egg and Kale Tartines
- Level: Easy
- Yield: 4 tartines
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 971
- Total Fat
- 74
- Saturated Fat
- 12
- Carbohydrates
- 56
- Dietary Fiber
- 7
- Sugar
- 10
- Protein
- 24
- Cholesterol
- 364
- Sodium
- 931
- Total: 50 min
- Active: 40 min
- Level: Easy
- Yield: 4 tartines
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 971
- Total Fat
- 74
- Saturated Fat
- 12
- Carbohydrates
- 56
- Dietary Fiber
- 7
- Sugar
- 10
- Protein
- 24
- Cholesterol
- 364
- Sodium
- 931
- Total: 50 min
- Active: 40 min
Ingredients
Egg Salad:
9 farm eggs
1 shallot, minced
1 tablespoon chopped fresh chervil
1 tablespoon sliced fresh chives
1 tablespoon whole-grain mustard
Juice of 1 lemon
3 tablespoons aioli
Salt and 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 and freshly ground black pepper
Salt and freshly ground black pepper
1/2 pound Tuscan kale, leaves coarsely chopped
2 slices sourdough bread (Chez Fon Fon uses wild-yeast sourdough)
2 thinly sliced radishes
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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