Name: Salad of Pickled Lambs’ Tongues
Yield: Serves 6
Cuisine: Australian
Ingredients: 750 g pickled lambs’ tongues, soaked in 4 changes of cold water for 1 hour in total; 3-4 handfuls mixed salad leaves [including watercress, ribbons of radicchio, witlof tips and mizuna], washed and spin-dried [except the witlof]; 1 handful chives [about 1 bunch], finely chopped; ½ cup flat-leaf parsley leaves, washed and spin-dried, torn; 1.7 litres cold water; 300 ml dry white wine; 20 ml tarragon vinegar; 1 handful chervil sprigs [about 14 bunch], washed and dried; ¼ cup French tarragon leaves, lightly snipped; 1 egg, at fridge temperature; ½ cup [75 g] hazelnuts; 2 teaspoons wholegrain mustard; 1 clove garlic, smashed; sea salt and freshly ground pepper; 40 ml grapeseed oil; 40 ml hazelnut oil; 2 teaspoons lemon juice or aged sherry vinegar; 1 teaspoon finely grated lemon zest; 1 onion, sliced; bouquet garni [10 parsley stalks, 6 sprigs thyme, bay leaf, 3 strips lemon zest and 10 cracked black peppercorns all wrapped in a muslin cloth and tied with kitchen twine]; 2 stalks celery, white part only, sliced; 1 carrot, sliced; ¼ cup mustard fruit figs, thinly sliced; 4-6 cornichons, thinly sliced lengthwise; 3 teaspoons sea salt; 1 pink grapefruit

Preparation info

Serves
6

Difficulty
Medium

Appears in

Salades

By Damien Pignolet

Published 2010

About

Pickled lambs’ tongues have a delicate sweetness and lovely pink hue. A cooperative butcher will pickle the lambs’ tongues for you, but you will need to order them well in advance. Meat inspectors are obliged to check the health of this offal and tend to slash each tongue carelessly, which can make it difficult to carve attractive slices. Serve prior to fish or poultry.