Lunchbreak: Seasonal vegetable tartare from White Oak Tavern and Inn

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Chef John Asbaty

White Oak Tavern and Inn
1200 W. Webster
(773) 248-1200

Seasonal Vegetable Tartare


2 Tbs brunoise/diced turnips
2 Tbs brunoise/diced golden or candy striped beets
2 Tbs brunoise/diced sweet potato
2 Tbs brunoise/diced purple carrot
2 Tbs brunoise/diced kohlrabi
salt, to taste
2 1/2 Tbs whole grain mustard
1 tsp minced shallot
splash cider vinegar
2 Tbs chopped pickles
1 tsp chopped capers
1 Tbs soy sauce
pinch smoked paprika
pinch Aleppo pepper
1/2 tsp honey
1 Tbs extra virgin olive oil
1 Tbs minced chives
1 tsp chopped parsley

Combine the shallots, honey and cider vinegar in a mixing bowl and allow the shallot to macerate for 10-15 minutes.  In the meantime, combine the mustard, pickles, capers, soy, smoked paprika, Aleppo pepper and olive oil and mix to combine.  Add the marinated shallots and the residual vinegar, mix to combine and reserve.  Combine the vegetables and season with salt until well-seasoned, add a pinch of sugar as well.  Add the reserved vegetable marinade and work into the vegetables until well incorporated.  Allow to sit for at least 30 minutes prior to serving, but ideally a couple hours.  Add the chives and parsley right before serving.

Egg Yolk Confit

1 egg yolk
1/2 cup extra virgin olive oil (or enough to completely cover egg yolk)

Remove all traces of egg white from the yolk and cover the yolk in the olive oil in a small stainless steel pan or sauce pot, ensuring that it is completely submerged.  Place the pan in a water bath set at 147 degrees F for 1 hour until the yolk is just set.  Allow the yolk to cool in the oil at room temperature before handling, and reserve until needed.  Alternately, use a raw egg yolk from trustworthy chickens.

Fried Bread

4" by 4" by 1" thick plank of crustless bread in one piece (focaccia or brioche work well)
1/4 cup extra virgin olive oil, or enough to fry the bread
sea salt

Heat the olive oil in a heavy bottomed pan over medium heat and fry the plank of bread slowly until golden brown on both sides.  Remove from the oil, drain and season with salt.  Reserve until needed.

Finish and Assembly

fresh sprouts or herbs (chives, chervil, tarragon)
coarse sea salt
black pepper
extra virgin olive oil
3 Tbs quark cheese (similar to cottage cheese)

Place the fried bread on a serving plate and top with the quark cheese, smearing it across the surface to make a bed for the vegetables.  Top with the diced and dressed vegetable salad, and make a small indentation in the vegetables where you can rest the egg yolk.  Season the yolk with sea salt and black pepper and scatter the fresh herb salad over the vegetables.  Finish with a drizzle of very good extra virgin olive oil.


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