Stéphane Reynaud

Salade de Museau

Pork Head Salad

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Preparation info
  • For

    6

    • Difficulty

      Medium

    • Ready in

      3 hr 30

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Pig’s head, deboned and ready to cook ½
  • Pig tongues 2
  • Bouquet garni 1

Method

  1. Cook the pig’s head and tongues for 3 hours in a large volume of water, along with the bouquet garni, the leeks and the onions: the meat must be very tender. Peel the tongues and allow the whole mixture to cool.
  2. Make a vinaigrette by mixing the mustard, vinegar and the oils; slice the head and tongues as thinly as possible; chop the bulb spring onions.
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