Curried Egg Salad, Radish and Fall Pea Shoot Tartine

Author Notes

I have always liked tartines because they actually are appealing to look in comparison to most sandwiches. Leave it to the French. Never the less a tartine is usually made with a spreadable ingredient and then garnished with goodies to enhance the flavors. I have been experimenting with egg salad and this is my favorite version at the moment and it just lent itself to the garnisheswhich made it a very memorable tartine and the flavors just work amazingly. One note, I have chickens so I have fresh eggs and because I have fresh eggs the cooking technique of bringing them to a boil, then taking them off the heat, and then letting them rest for 19 minutes does not work when it comes to peeling them. I bring the water to a boil and then gently nestle the eggs into the water and set a timer for twelve minutes. I then prepare an ice bath, remove the eggs from the boiling water at the end of twelve minutes and shock them in the ice water. Once cool they peel perfectly and the yolks have not turned green around the edges. I also say Fall pea shoots, I grow peas in the Spring to eat and peas in the Fall to put in the freezer but I always eat the shoots of the Fall peas to keep them from growing to fast because I want the pea pods to develop in cool weather so they are sweet and not starchy. The radishes are a combination of whatever is ready from the garden, French Breakfast, Cherry Belle etc. —thirschfeld