Salad with Runner Beans and Sweetbreads

Name: Salad with Runner Beans and Sweetbreads (Mélange de salaries aux ris de veau)
Cuisine: French
Ingredients: 250 g (9 oz) calf’s sweetbreads; 1 onion, chopped; 1 carrot, chopped; 1 leek, chopped; 1 stick of celery, chopped; 10 black peppercorns, crushed; 3 juniper berries; 1 bay leaf; 150 g (5 oz) runner beans; 60 ml (4 tbsp) reduced white veal stock; 30 ml (2 tbsp) wine vinegar; 2 small shallots, finely chopped; ½ head of curly endive; ½ head of oak leaf lettuce; ½ bunch of watercress; 2 medium-sized tomatoes, seeded and diced; a few sprigs of flat leaf parsley, cut into julienne; salt and freshly ground pepper; salt and freshly ground pepper

Mélange de salaries aux ris de veau

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

250 g (9 oz) calf’s sweetbreads
1 onion, chopped

Europe
France
Switzerland
Salad
Gluten-free

Method

Wash the sweetbreads, then leave to soak for 2 hours, changing the water frequently.
Cook in lightly salted water with the onion, carrot, leek, celery, peppercorns, juniper berries and bay leaf for about 30 minutes until tender. Drain and remove skin from sweetbreads. Discard vegetables.
Trim and cut the runner beans diagonally into 2.5cm (1 in) lengths