Salad of Pickled Lambs’ Tongues

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

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.

Ingredients

Europe
Australian
Oceania
Australia
France
Starter
Gluten-free
Mediterranean

Ingredients

Method