PREP DETAILS

Servings: Serves 4 to 6

INGREDIENTS

• 1 cup raw kale, torn into bite-sized pieces

• Fried Kale Mayonnaise

• Roasted Carrots

• Deep Fried Black Kale

• Pickled Carrots

• ¼ cup crumbled blue cheese

• 2 Tablespoons pickled ginger

• Kosher salt, to taste

• Extra virgin olive oil, to taste

DIRECTIONS

• Add the torn kale to a bowl and lightly dress with extra virgin olive oil and kosher salt. Set aside.

• On a platter or individual plates, spoon a generous portion of Fried Kale Mayonnaise. Arrange Roasted Carrots, Deep Fried Black Kale, and Pickled Carrots. Top with the dressed raw kale, blue cheese, and pickled ginger. Finish with a drizzle of extra virgin olive oil.

RECIPE FOR KALE MAYONNAISE

INGREDIENTS

• 1 teaspoon butter

• 1 teaspoon grapeseed oil

• 2 cups torn kale leaves

• 2 egg yolks

• The juice of 1 lemon

• ½ teaspoon Dijon mustard

• 1 teaspoon white wine vinegar

• 1 cup grapeseed oil

• Kosher salt, to taste

METHOD

• In a medium pan over medium high heat, combine the olive oil and butter. When the foaming from the butter subsides, add the kale. Fry until crispy, about 4 minutes, and set aside on a paper towel lined plate to cool completely.

• In blender, combine the fried kale, egg yolks, lemon juice, mustard, and vinegar and blend until smooth. Reduce the speed to the lowest speed and slowly stream in the olive oil to make an emulsified dressing. Season with salt, to taste.

RECIPE FOR ROASTED CARROTS

INGREDIENTS

• 1 pound carrots

• Canola oil, to taste

• Kosher salt, to taste

• Black pepper, to taste

METHOD

• Preheat the oven to 350 degrees F.

• Add the carrots on a baking sheet and liberally season with canola oil, salt, and pepper. Arrange the carrots in a single layer and roast until cooked through and caramelized on the edges, about 30 minutes.

RECIPE FOR PICKLED CARROTS

INGREDIENTS

• 1 ½ cups white vinegar

• 1 cup sugar

• ½ cup water

• 1 pound rainbow carrots

METHOD

• In a large pot, combine the vinegar, sugar, and water. Bring to a simmer and cook until the sugar is dissolved.

• Thinly slice the carrots on a mandolin into long, thin ribbons. Add the carrots to the pot and stir to combine. Let sit for at least 1 hour to allow the carrots to pickle.

RECIPE FOR DEEP FRIED BLACK KALE

INGREDIENTS

• 1 bunch black kale

• Kosher salt, to taste

METHOD

• Fill a fryer or Dutch oven with canola oil and preheat to 350 degrees F.

• Pick the kale from the stems and tear into bite-sized pieces. Working in batches if necessary, fry the kale until crisp, about 2 minutes. Transfer to a paper towel lined plate and season with salt, to taste.