Williamsburg Carrots
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.
Williamsburg Carrots
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.