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Warm Kale Tongue Salad and Leek Fondue

Warm Kale Tongue Salad Page 54

This show-stopping Warm Kale Tongue Salad recipe showcases how much work goes into a top-chef created dish. It is sophisticated, exquisite and worth the effort.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings



  • 1 tongue (non-pickled)
  • 1 tablespoon salt
  • 2 tablespoons pickling spice
  • 1 tablespoon lavender (optional)
  • 1 teaspoon coriander seeds
  • 1 cup sugar


  • 4 cups baby kale (or regular kale)
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 cup toasted pine nuts
  • 1⁄2 cup water
  • 6 small eggs (optional)
  • 4 (1-inch) slices of fresh grilled pineapple, (1/2 cup diced after grilled)
  • 2 cups wondra flour or cornstarch
  • Peanut oil
  • Pinch of nutmeg
  • 1 cup sliced radicchio
  • 1 cup baby arugula (optional)
  • Snow pea shoots, for garnish
  • 1 tablespoon red onion, thinly sliced

Leek Fondue

  • 1 tablespoons olive oil
  • 5 chopped leeks
  • 1 clove garlic, chopped
  • 2 shallots, chopped
  • Salt and pepper to taste
  • 2 tablespoons chicken stock



1. Fill a large pot (5 quarts) with water. 

2. Add the seasoning and bring to a boil. 

3. Add the tongue and continue cooking on medium heat, making sure to maintain the boil. The lid should mostly cover the pot, leaving a bit of room for the liquid to steam out and prevent boil-over.

4. Boil for 1 1⁄2 hours.

5. Once cooked, run under cold water to cool down. 

6. When it’s cool enough to handle, peel the tongue by puncturing the skin and peeling off its outer layer.       


1. Heat 1 tablespoon of olive oil on medium heat and add kale with a pinch of salt and pepper. 

2. Sauté for two minutes. Remove from heat and toss in the red onion, radicchio, arugula, pine nuts, and pineapples. Set aside salad in a bowl or container. 

3. In the same sauté pan, add water and drizzle in 1 tablespoon olive oil. 

4. Once water is simmering, pour in egg and let cook until desired doneness on medium/low heat. Remove from pan, place on a tray lined with paper towel, and season with salt and pepper.

5. Grill pineapple on high for two minutes on each side. Set aside to cool. Cut into 1⁄2-inch squares.

6. When ready to plate, slice tongue into 1 1⁄2-inch thickness, lightly coat in wondra flour, and pan fry with peanut oil.

7. Place on top of wilted greens, and top with the egg. Grate some fresh nutmeg over it (or sprinkle a pinch of already ground nutmeg), and garnish with snow pea shoots. 

Serve with warm leek fondue (recipe below). 

Leek Fondue:

1. Heat olive oil on low heat and sauté leeks, garlic, shallots, salt and pepper to taste.

2. Cook, covered until tender.

3. Add chicken stock and puree or blend.

Recipe originally published in Joy of Kosher with Jamie Geller Magazine Fall 2014 Subscribe Now

Fall 2014 Magazine