Lambs’ Brain Salad Ravigote

Name: Lambs’ Brain Salad Ravigote
Yield: Serves 6
Cuisine: French
Ingredients: 1 stalk celery, white part only, sliced; bouquet garni [thyme, bay leaf and parsley stalks, all wrapped in a muslin cloth tied with kitchen twine]; bouquet garni [thyme, bay leaf and parsley stalks, all wrapped in a muslin cloth tied with kitchen twine]; 1 tablespoon snipped French tarragon; 2 teaspoons small salted capers, soaked in warm water, rinsed and dried; 1 tablespoon snipped chives; 1 tablespoon snipped chervil; 80 ml extra virgin olive oil; ½ teaspoon Dijon mustard; 2 teaspoons small salted capers, soaked in warm water, rinsed and dried; 20 ml tarragon vinegar; 3 handfuls small green leaves [including tiny sprigs rocket and watercress, mizuna, sliced witlof, 5 torn mint leaves and purslane if available], washed and spin-dried; 3 handfuls small green leaves [including tiny sprigs rocket and watercress, mizuna, sliced witlof, 5 torn mint leaves and purslane if available], washed and spin-dried; 3 handfuls small green leaves [including tiny sprigs rocket and watercress, mizuna, sliced witlof, 5 torn mint leaves and purslane if available], washed and spin-dried; 3 handfuls small green leaves [including tiny sprigs rocket and watercress, mizuna, sliced witlof, 5 torn mint leaves and purslane if available], washed and spin-dried; 6 kipfler potatoes, cut into 3mm-thick slices; extra virgin olive oil; freshly ground white pepper; 6 small radishes, tops removed, cut into 2mm-thick slices; 250 ml dry white wine; 1 onion, sliced; 1 carrot, scrubbed and sliced; 1 stalk celery, white part only, sliced; 3 handfuls small green leaves [including tiny sprigs rocket and watercress, mizuna, sliced witlof, 5 torn mint leaves and purslane if available], washed and spin-dried; 3 handfuls small green leaves [including tiny sprigs rocket and watercress, mizuna, sliced witlof, 5 torn mint leaves and purslane if available], washed and spin-dried; 3 handfuls small green leaves [including tiny sprigs rocket and watercress, mizuna, sliced witlof, 5 torn mint leaves and purslane if available], washed and spin-dried; 750 ml cold water; sets lambs’ brains, peeled; 40 ml tarragon vinegar or white-wine vinegar; 40 ml tarragon vinegar or white-wine vinegar

Preparation info

Serves
6

Difficulty
Complex

Appears in

Salades

By Damien Pignolet

Published 2010

About

Brains are delicate and delicious morsels, more commonly served deep-fried with their texture protected by a coating of breadcrumb; this delivers crunch that contrasts with their silken texture. Here the complexity and added acidic ingredients offer another level of contrast to the texture of the brains. The French have a wonderfully rich dish from Grenoble where poached brains are bathed in burnt butter with capers, parsley and crunchy little croûtons. The ideal sauce for a salad of poache

Ingredients

Oceania
Europe
Australian
Australia
France
Starter
Mediterranean
Gluten-free

Ingredients

Method