“A hearty winter take on Niçoise with tender kale, roasted root vegetables, fingerlings, and cold-smoked trout, topped with poached eggs and pickled green beans, finished with a crunchy Dijon vinaigrette.”

Difficulty

Intermediate

Yield

Serves 4

Ingredients

1 recipe quick pickled green beans4 cups kale, stems removed, leaves chopped2 cups fingerling potatoes3 medium carrots, peeled and cut into batons3 medium beets, peeled and cut into wedges4 eggs200 grams cold-smoked trout2 tablespoons olive oil Salt and pepper to taste

Ingredients

1 tablespoon Dijon mustard1 tablespoon whole grain mustard1 tablespoon apple cider vinegar1 teaspoon honey1/4 cup olive oil2 tablespoons sunflower seeds, toasted1 tablespoon pumpkin seeds, toasted1 tablespoon finely chopped shallot Salt and pepper to taste

Equipment

Mixing bowls of various sizesChef's knifeCutting boardDish towelTasting spoons

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Place potatoes in a pot of cold salted water. Bring to a boil and simmer until fork-tender (about 12 – 15 minutes). Drain and let cool slightly, then slice in halves or thirds.

Place chopped kale in a large bowl. Add a pinch of salt and a drizzle of olive oil. Massage the kale for 1 – 2 minutes until slightly softened and darker in color.

Peel the carrots, then cut into sections and into batons, or sticks that are roughly ¼ inch in diameter and a few inches long.

Peel the beets then cut into 6 or 8 wedges, depending on size of the beets.

Preheat the oven to 400°F. Toss the carrots and beets separately with olive oil, salt, and pepper.

Spread on a baking sheet and roast for 25 – 35 minutes, until tender and lightly caramelized.

Remove and let cool slightly.

Bring a pot of water to a gentle simmer and add a splash of vinegar.Crack each egg into a small bowl.

Gently slide eggs into the water and A gentle method of moist cooking. It involves submerging an item in barely simmering liquid until the desired doneness is achieved. Think of a poached egg!poach for 2 ½ – 3 minutes, until whites are set and yolks still soft. Remove with a slotted spoon and drain.

Spread the massaged kale on a serving platter. Arrange roasted carrots, beets, and fingerling potatoes over the kale. Flake the cold-smoked trout into large pieces and place around the salad. Add pickled green beans. Place poached eggs on top.

Spoon the crunchy Dijon vinaigrette over the salad or serve alongside. Finish with extra cracked pepper and a pinch of flaky salt.

Growing Chefs! Ontario Recipe

Local Winter "Niçoise"

Yield: Serves 4

Difficulty: Intermediate