Farm Egg and Kale Tartines

Recipe courtesy of Chez Fon Fon
Show: Chuck's Eat the Street Episode: Boy Meets Birmingham
TOTAL TIME: 50 min
Prep: 20 min
Inactive Prep: 20 min
Cook: 10 min
 
YIELD: 4 tartines
LEVEL: Easy

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:
  • Salt and freshly ground black pepper
  • 1/2 pound Tuscan kale, leaves coarsely chopped
  • Salt and freshly ground black pepper
  • 2 slices sourdough bread (Chez Fon Fon uses wild-yeast sourdough)
  • 2 thinly sliced radishes
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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.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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  • on September 12, 2014

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    I really enjoyed this! Healthy and tasty. It was a unique combination which caught my attention and I loved the presentation. I will say tho, tartines aren't for everyone- they can be a bit hard to eat. So with that in mind this combo would make a great sandwich too :)
    PS - be sure to use tuscan kale! Its a world of difference from regular green kale. So worth it.

    people found this review Helpful.
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