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