This recipe is different than most tartare recipes -- I like to put a lot of extra stuff in it. My food philosophy generally leans toward having the meat enhance a dish rather than take center stage, and I’ve done the same thing with this tartare. —The Perennial Plate
5 as an appetizer
1/2 lb. grass-fed beef (with all sinew and fat removed)
1 small bunch of kale (about a cup minced)
1 small daikon radish (small dice)
1/2 apple (small dice)
1 tablespoon minced sage
1/3 red onion (small dice)
2 tablespoons mustard seeds
1/4 cup vinegar (any flavor — I used sherry)
1/4 cup water
2 tablespoons honey
Salt to taste
1 egg yolk
In This Recipe
Start by pickling the mustard seeds. Mix together vinegar, water, honey, and salt in a pan with the mustard seeds. Bring to a boil and simmer for 5-10 minutes. Chill in the refrigerator.
Marinate the minced kale in lemon juice. This helps to break down the tough texture and also provides a nice acidic punch to the dish.
Cut the beef into a small dice, similar in size to the vegetables. Add a liberal amount of salt and pepper.
Add all of the remaining ingredients and mix together. Taste for seasoning.
Chef & activist Daniel Klein and cameragirl Mirra Fine are road-tripping around the United States, filming and editing The Perennial Plate -- an online weekly documentary series dedicated to socially responsible and adventurous eating -- as they go. See below for Perennial Plate's recipes, shared weekly with food52 from the road!