Salad of ox Tongue with Gremolata and Pecorino

Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in
Maze: The Cookbook

By Jason Atherton

Published 2008

  • About


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


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