- 4 pickled veal tongues (see note)
- 1 each carrot, onion and celery stalk, coarsely chopped
- 1 tsp black peppercorns
- 1 fresh bay leaf
- 400 gm kipfler potatoes, scrubbed, cut into 1cm-thick slices
- 4 red witlof, leaves separated
- ½ frisée, inner leaves only
- 12 cornichons, soaked in cold water for 5 minutes, drained, halved lengthways
- 3 tbsp baby capers in salt, rinsed
- ½ cup coarsely chopped flat-leaf parsley
Lemon, mint and mustard dressing
- 2 tbsp lemon juice
- ¼ tsp Dijon mustard
- ¼ preserved lemon, skin only, finely chopped
- ½ garlic clove, blanched, finely chopped
- 80 ml mild extra-virgin olive oil (1/3 cup)
- ¼ cup finely chopped mint
- 1Bring 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.
- 2Meanwhile, cook potato in a saucepan of simmering water over medium-high heat until tender (10-15 minutes), drain and set aside.
- 3For lemon, mint and mustard dressing, combine ingredients in a bowl, season to taste, whisk to combine and set aside.
- 4To 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 butcher. This recipe is from the June 2011 issue of Australian Gourmet Traveller.
Drink Suggestion: Cloudy wheat beer. Drink suggestion by Max Allen