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Seasonal Salad with Veal Tongue Carpaccio and Egg DressingTheWorldWideGourmet.com

Flavors of France

Total time: 1hr to 2hr

Preparation time: 15 minutes
Cooking time: 1 1/2 hours

Difficulty: Average

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Nutritional values

per 100 g

per portion

Energy:173.2 kcal

Proteins:3.9 g

Fats:5.1 g

Carbohydrate:31.8 g

Fibers:3.1 g

Sugar:19.2 g

Cholesterol:34.6 mg

Sodium:996.2 mg

Calcium:70.9 mg

Energy:627 kcal

Proteins:14 g

Fats:18.4 g

Carbohydrate:115 g

Fibers:11.1 g

Sugar:69.5 g

Cholesterol:125.2 mg

Sodium:3606 mg

Calcium:256.5 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1

veal tongue

1/2

lemon

1

stalk of celery

1

carrot

1

leek

1

onion

10

black peppercorns

3

cloves

30

ml

coarse salt

*Dressing

200

g

young seasonal greens (oak leaf lettuce, arugula, lamb's lettuce, etc)

1

assortment of fresh herbs (chervil, flat leaf parsley, chives, cilantro)

2

eggs cooked

50

ml

olive oil

15

ml

chopped shallot

1

tomato, diced

juice of 1 lemon

30

ml

light cream

7.5

ml

grainy mustard

12

slices of confit tomato

fine salt, fleur de sel, pepper

METHOD

  1. Soak the tongue overnight in water to which you've added some coarse salt.
  2. Peel and clean the vegetables; chop coarsely. Place them into a large pot full of water to make a court-bouillon.
  3. Add the cloves, peppercorns and bouquet garni; salt lightly and bring to a boil. Add the tongue and cook for about 3 hours over low heat.
  4. When the tongue is cooked, peel it by cutting through the skin at the base and pulling toward the tip. Place the tongue in a deep dish, cover with bouillon and let cool, then refrigerate.

Making the dressing

  1. crush the eggs with a fork, add the lemon juice, olive oil, shallot, cream, grainy mustard and salt and pepper. Set aside.
  2. Wash and pick over the salad greens, combine them with the fresh herbs and keep cold.
  3. Slice the tongue thinly; arrange on plates as you would carpaccio, covering the surface of the plates.
  4. Heat the plates slightly in a hot oven for 30 seconds.
  5. Dress the salad with a little lemon juice, olive oil and salt. Arrange the salad in the center of the plates, sprinkle the diced tomato over top, drizzle the dressing all around, garnish with strips of confit tomato and sprinkle lightly with fleur de sel.
  6. You could also decorate the plate with flowers (nasturtiums, etc.)

..........
Collaboration: VFC and Produits tripiers de France

WINE SUGGESTIONS

Zinfandel

Merlot

Sangiovese



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