Serves 2-3 (makes five 4” farinata)
For the Garlic Aioli
(makes about 1 cup)
1 garlic clove, grated
1 egg yolk
¾ teaspoon dijon mustard
¾ cup neutral olive oil
3 tablespoons lemon juice
In a medium bowl, combine garlic, salt, egg yolk, and mustard with a big pinch of salt. Whisk until smooth. While whisking, slowly begin to stream in the oil, stopping occasionally to make sure it’s fully emulsified. When you’ve used about ⅓ cup of oil, add in a tablespoon of lemon juice, whisk again to emulsify, and continue with your oil. Repeat until all oil and lemon juice have been used. Season to taste with salt and lemon juice as needed.
For the Farinata
1 cup (135g) chickpea flour
1 cup (210g) water
1 teaspoon salt, divided
¾ teaspoon coriander, toasted & ground
1 tablespoon olive oil
2 cups (80g) kale, thinly sliced or finely chopped
⅓ cup (20g) leeks, thinly sliced (light green tops are great too!)
¼ cup finely chopped herbs (parsley, dill, etc)
1 lemon, zested
2 tablespoons high-heat cooking oil, plus more as needed
In a large bowl, whisk together chickpea flour, water, egg, ¾ teaspoon salt, and coriander until smooth. Set aside for at least 10 minutes.
In a large skillet, heat olive oil over medium heat. Add your leeks, kale, and ¼ teaspoon salt. Sauté for just a couple minutes until things soften a bit (the majority of the cooking will happen when everything comes together for the farinata). Remove from heat and set aside to cool slightly.
Add your kale and leek mix to the chickpea batter, along with the herbs and lemon zest. Stir everything together until incorporated.
Return your large skillet to medium-high heat, and add your high-heat cooking oil. Once hot (test it by dropping a tiny bit of batter into the skillet - if it sizzles, it’s ready), add ¼ cup of batter, and spread out into an even layer with the back of a spoon. Cook until golden brown, about 3 minutes on the first side, then flip and cook the second side for another 2-3 minutes. Transfer to a plate (or put in the oven at 300ºF to keep warm until ready to serve).
Smear some aioli on a serving plate, top with your farinata, and garnish with fresh herbs or sprouts (i.e. more dill and parsley, microgreens, or pea tendrils), some shaved radish, and a sprinkle of flaky salt. Enjoy warm, and reheat any leftovers before eating!