Tart veal tongue salad

Langue de veau salade acidulée

Salade acidulée de langue de veau

Tart veal tongue salad

The calf tongueFor me, they are childhood memories. My grandmother used to prepare it and on Sundays, as a starter, we often had cold tongue with vinaigrette. The softness of this flesh is incomparable.

Preparation: 30 minutes
Cooking time: 1 h 30 + 20 min

Ingredients for 4 persons :

Peel the onion, garlic cloves and carrots. Rinse the calf’s tongue well, then put it in a large casserole dish and cover generously with cold water. Add the onion, garlic, carrots, bay leaf, star anise, pepper and salt. Bring to the boil, cover and simmer (over low heat) for 1 hour and a half.

Drain the tongue on a board and peel it while it is warm. Cut it into pieces (cubes for example).

Cook the potatoes (peeled or not depending on the variety) for 20 minutes in boiling salted water. Drain them and let them cool.

Wash and spin-dry the curly and the treviso. Mix the mustard, vinegar and olive oil. Season with salt and pepper. Chop the gherkins. Serve the tongue cut into pieces with the curly leaf, the treviso, the potatoes, the gherkins and the capers. Sprinkle with vinaigrette. Give a turn of pepper mill.

Langue de veau salade acidulée

Veal tongue with tart salad

Photo credits : INTERBEV Products Tripiers JC Amiel

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