Grilled Carrots, Carrot Purée, Pickled Carrots, Carrot Top Oil, Buttermilk Ricotta, Brown Butter Egg Yolk, and Kale Furikake
For the Pickled Carrots:
In a saucepan, heat vinegar, water, salt, and sugar until solids dissolve; cool. Pour pickling liquid over carrots. Cover and pickle overnight in refrigerator.
For the Confit Egg Yolks:
Heat CVap to 150/2. Fill one-sixth pan 2 inches deep with cooled brown butter, reserving 1 tablespoon of the milk solids for the Miso-Brown Butter Vinaigrette. Gently place yolks in butter and wrap pan in plastic wrap. Transfer pan to CVap and cook 1½ hours, or until yolks are creamy and slightly set but still runny in the deep center. Reserve warm in the brown butter.
For the Buttermilk Ricotta:
In a heavy saucepan, combine buttermilk, heavy cream, and fleur de sel and cook over medium heat, stirring occasionally, until mixture reaches 190° F. Be careful not to break up the curds. Remove from heat and rest mixture 5 to 10 minutes. Ladle curds into a strainer lined with a damp cheesecloth. Let curds drain and set for about 1 hour. Buttermilk Ricotta will last under refrigeration for 5 days. Bring to room temperature before plating.
For the Carrot Purée:
Arrange carrots in single layer in a sauté pan. Add butter, sugar, salt, vinegar, and enough water to nearly cover carrots (do not submerge). Cover with parchment-paper cartouche. Bring to slow simmer over low heat. Simmer until carrots are tender and liquid has reduced to a glaze, adding more water, if necessary. Transfer carrots to a blender and blend until smooth, adding 1 tablespoon cream at a time until combined. Adjust seasoning, cover, and keep warm.
For the Carrot Top Oil:
From the reserved carrot tops, save the smallest, most tender fronds for garnish. Prepare and ice water bath. In a blender, combine remaining carrot tops, green onions, lime juice, salt, and canola oil. Blend on highest speed until smooth. Quickly pour mixture into sealable container and plunge in ice bath; chill 10 minutes. Strain through a chinois. Adjust seasoning, transfer to squeeze bottle, and reserve.
For the Fried Kale:
Heat oil to 350°F. Fry kale tips about 30 seconds, until the leaves start to look speckled and dark green. With a slotted spoon, remove kale from oil and drain on paper towels. Season with salt. Once cool, store in airtight container, up to 2 days.
For the Kale Furikake:
Heat oven to 250°F. In bowl with whipped egg white, stir in powdered sugar followed by sesame seeds. Season with salt. Spread in even layer onto sheet tray lined with silicone mat. Bake 15 to 20 minutes, stirring every 5 minutes until dry and crunchy. Cool. Crumble ¼ cup Fried Kale and combine with cooled furikake. Mix in bonito and sugar. Store in airtight container, up 3 days.
For the Miso-Brown Butter Vinaigrette:
In a blender, combine miso, vinegar, shallot, garlic, and red pepper flakes. Season with salt and sugar. Blend until smooth. Transfer to large bowl and whisk in oil and brown butter milk solids reserved from Confit Egg Yolks.
For the Grilled Carrots:
Prepare and heat grill. Season carrots with oil and salt and grill on hottest part of grill until charred. Remove from grill and squeeze lemon over carrots while still hot; reserve warm.
To Assemble and Serve:
Spoon some Carrot Purée onto plate. Arrange Grilled Carrots over Purée. Build a nest for the Egg Yolk with about a tablespoon of Furikake. With a slotted spoon, gently place yolk onto Furikake. Season Yolk with maldon. Place about 3 teaspoons warmed Buttermilk Ricotta on plate. Arrange Pickled Carrot rounds and Fried Kale tips. Dress carrots with a few drizzles of Miso-Brown Butter Vinaigrette. Dot the plate with Carrot Top Oil and finish with grapefruit zest and reserved carrot fronds.