This recipe is featured in our April 2017 Food + Entertaining article, Season’s Bounty. Peachy hit the “foodie town” of Birmingham for a culinary tour with renowned Southern chefs Frank Stitt and John Lasater and came away with a few must-try recipes for your spring entertaining. Take advantage of all the fresh ingredients available this time of year for your next special meal. Whether you are hosting a brunch, lunch or dinner party, these seasonal Southern recipes featuring Mother Nature’s bounty can be adapted for many menus. The fresh ingredients with a Southern twist are sure to be a hit as you welcome the spring season.
Farm Egg and Kale TartineCourse: Appetizers
- For the egg salad:
9 soft-boiled farm eggs
1 finely minced shallot
1 tablespoon chopped chervil
1 tablespoon sliced chives
1 tablespoon coarse-grain mustard
3 tablespoons aioli
Salt and black pepper
- For the carrot-cider vinaigrette:
2 finely minced shallots
1 tablespoon chopped thyme
1/2 cup diced carrot
1/4 cup cider vinegar
2 tablespoons coarse-grain mustard
1 cup extra virgin olive-oil
- Remaining ingredients:
1/2 pound Tuscan kale
2 slices of wild-yeast sourdough
2 thinly sliced radishes
- 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 71⁄2 minutes. Immediately transfer the eggs to a container of water and ice to stop them from cooking any further.
- 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 by Chef Frank Stitt, Highands Bar and Grill, Bottega and Chez Fonfon