Recipe: Veal Tongue in Gourmet Salad

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 1.7 fl oz (5 cl) 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.