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 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.

6- Arrange this warm salad in a small ring with a drizzle of this vinaigrette around it
For a truly enjoyable tasting of this recipe
You can also make this recipe with beef tongue.