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.
Warm Kale Tongue Salad and Leek Fondue
Servings
6 Servings
Ingredients
- 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
- 1 tablespoons olive oil
- 5 chopped leeks
- 1 clove garlic chopped
- 2 shallots chopped
- Salt and pepper to taste
- 2 tablespoons chicken stock
Instructions
- Tongue:
- Fill a large pot (5 quarts) with water.
- Add the seasoning and bring to a boil.
- 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.
- Boil for 1 1⁄2 hours.
- Once cooked, run under cold water to cool down.
- When it’s cool enough to handle, peel the tongue by puncturing the skin and peeling off its outer layer.
- Salad
- Heat 1 tablespoon of olive oil on medium heat and add kale with a pinch of salt and pepper.
- 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.
- In the same sauté pan, add water and drizzle in 1 tablespoon olive oil.
- 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.
- Grill pineapple on high for two minutes on each side. Set aside to cool. Cut into 1⁄2-inch squares.
- When ready to plate, slice tongue into 1 1⁄2-inch thickness, lightly coat in wondra flour, and pan fry with peanut oil.
- 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:
- Heat olive oil on low heat and sauté leeks, garlic, shallots, salt and pepper to taste.
- Cook, covered until tender.
- Add chicken stock and puree or blend.
- Recipe originally published in Joy of Kosher with Jamie Geller Magazine Fall 2014 Subscribe Now
Chef – can you please explain again regarding the eggs? are we to crack them into a glass and the (after checking them) just pour into the simmering water? so that means we are poaching them? should we do all 6 at the same time or 3 & 3 so as not to crowd them?