Season ’ s Bounty
Photo : Chez Fonfon
FARM EGG AND KALE TARTINE
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 1 lemon
For the carrot-cider vinaigrette :
2 finely minced shallots 1 tablespoon chopped thyme ½ cup diced carrot ¼ cup cider vinegar 2 tablespoons coarse grain mustard 1 cup extra virgin olive oil
3 tablespoons aioli Salt and black pepper
Remaining ingredients :
½ pound Tuscan kale 2 slices of wild-yeast sourdough 2 thinly sliced radishes
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