FOOD + ENTERTAINING
To prepare the egg salad:
Bring a pot of water to a slight simmer and gently place the eggs into the pot, allowing them to cook for 7½ minutes. Immediately transfer the eggs to a container of water and ice to stop them from cooking any further.
Tip: When boiling eggs always try to allow them to come to room temperature before putting them into boiling water to allow for more consistent cooking time. Always leave the cooked eggs in the ice water until you are ready to peel them( this will make the shells easier to remove).
Coarsely chop the peeled eggs and combine them with remaining ingredients, adding salt and black pepper to taste. Refrigerate until ready to serve.
To prepare the vinaigrette:
In a large mixing bowl combine the shallot, thyme, carrot, cider vinegar and grain mustard. Allow these ingredients to set for about 10 minutes before slowly whisking in the olive oil, salt and black pepper. Taste for seasoning.
To assemble:
Coarsely chop the Tuscan kale and toss it with the vinaigrette, adding salt and pepper as needed.
Over a medium-hot grill, toast the wild-yeast sourdough.
Spread a generous layer of the egg salad over the toast, and then top it with the kale slaw. Cut into four equal portions and garnish with the sliced radishes.
Recipe from Chef Frank Stitt, Highlands Bar and Grill, Bottega and Chez Fonfon
SPRING 2017 39