Name: Salad of ox Tongue with Gremolata and Pecorino
Yield: Serves 4 as a starter
Cuisine: Italian
Ingredients: sea salt and black pepper; 4–6 tbsp olive oil; 2 garlic cloves, peeled and chopped; squeeze of lemon juice; handful of cress or young rocket leaves; handful of flat-leaf parsley, leaves only, chopped; ½ poached ox tongue; pecorino shavings; 1 banana shallot, peeled and sliced into rings; finely grated zest of 1 lemon

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

½ poached ox tongue
1 banana shallot, peeled and sliced into rings
sea salt and black pepper

Method

Wrap the ox tongue in cling film and put into the freezer for 1–2 hours until firm. Unwrap and slice as thinly as possible, using a strong, sharp knife. Overlap the slices on individual serving plates and scatter over the shallot rings and some salt. Set aside.

To make the gremolata, crush the garlic with a pinch of salt, using a pestle and mortar. Mix in the lemon zest, lemon juice and