Recipe: Veal Tongue in Gourmet Salad

Name: Veal Tongue in Gourmet Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: The rest of 1/2 cooked and peeled veal tongue; 5 small new onions peeled and sliced (some of the green stems kept aside); 200 g (7 oz) of charlotte potatoes (or bintje); 1 blanched tomato, seeded and cut into small dice; 20 g (0.7 oz) of capers; 8 cl (0.3 cup) of rice vinegar (if possible); 10 cl (0.4 cup) of rapeseed oil (or peanut oil); 1 splash of dry white wine; salt and freshly ground pepper

By chef patrick Asfaux 4.7/5 (3 reviews)

Prep 10 min

Cook 20 min

Total 30 min

Servings 4 serv.

Cooking is also "the art of using leftovers", here is a recipe that works just as well for a frugal lunch as for a light dinner

Ingredients for 4 servings

Adjust for

servings

The rest of 1/2 cooked and peeled veal tongue
5 small new onions peeled and sliced (some of the green stems kept aside)
200 g (7 oz) of charlotte potatoes (or bintje)
1 blanched tomato, seeded and cut into small dice
20 g (0.7 oz) of capers
8 cl (0.3 cup) of rice vinegar (if possible)
10 cl (0.4 cup) of rapeseed oil (or peanut oil)
1 splash of dry white wine
salt and freshly ground pepper

Step-by-step directions

1 Cook your potatoes by steaming or in salted water.

2 Slice the tongue thinly and place it in a salad bowl, add your sliced onions and mix.

3 In a small saucepan, pour the vinegar and a splash of white wine, salt and pepper and heat gently.

4 Your potatoes are cooked (test with a knife), peel them quickly while hot then slice them and place them in your salad bowl with the tongue slices. Then, add half of your hot vinegar and 5 cl (1.7 fl oz) of rapeseed oil. Your potatoes must be hot when you dress them or the vinaigrette will not penetrate the flesh.
Set aside.

5 Now prepare your so-called "instant" vinaigrette: In a salad bowl, pour the remaining hot vinegar, then quickly add the remaining oil, the diced tomatoes, the capers and the green onion tops and adjust the seasoning.