4pickled veal tongues (see note)1 eachcarrot, onion and celery stalk, coarsely chopped1 tspblack peppercorns1fresh bay leaf400 gmkipfler potatoes, scrubbed, cut into 1cm-thick slices4red witlof, leaves separated½frisée, inner leaves only12cornichons, soaked in cold water for 5 minutes, drained, halved lengthways3 tbspbaby capers in salt, rinsed½ cupcoarsely chopped flat-leaf parsleyLemon, mint and mustard dressing2 tbsplemon juice¼ tspDijon mustard¼preserved lemon, skin only, finely chopped½garlic clove, blanched, finely chopped80 ml (1/3 cup)mild extra-virgin olive oil¼ cupfinely chopped mint
Bring tongue, carrot, onion, celery, pepper, bay leaf and enough cold water to cover to the simmer in a saucepan over medium heat, reduce heat to low and cook until tender (1-1½ hours). Strain (discard vegetables and liquid) and, when cool enough to handle, peel tongues and set aside.
Meanwhile, cook potato in a saucepan of simmering water over medium-high heat until tender (10-15 minutes), drain and set aside.
For lemon, mint and mustard dressing, combine ingredients in a bowl, season to taste, whisk to combine and set aside.
To serve, thinly slice tongue lengthways, place in a bowl with potato and remaining ingredients, pour over dressing, toss to coat, season to taste and serve warm.
Note You'll need to order the pickled veal tongues from your
This recipe is from the June 2011 issue of Australian Gourmet