4
Roasted veal sweetbread on a green salad
> 60 minutes
veal sweetbreads
*
barbecuing
Preparation
Rinse the sweetbreads well and pat dry. Grill in a kamado at 150°C (302°F) at the edge, not directly over the coals, for about 45-60 minutes until golden brown, crispy and cooked through. Turn several times.
To make the vinaigrette, mix the balsamic vinegar, lemon juice, mustard and honey with a whisk, then slowly stir in the olive oil. Season with salt and pepper.
Mix the haricots verts, lamb’s lettuce and half of the herbs, a few spoonfuls of vinaigrette and a pinch of salt and freshly ground pepper.
Slice the sweetbreads and sprinkle with a little salt and pepper. Divide the salad over the plates and top with the sweetbread slices, spoon some more vinaigrette over the dish and garnish with herbs.
Magnificent!
Ingredients:
- 2 each about 300 g veal sweetbreads
Salad:
- 200 g haricots verts, blanched and split
- 100 g lamb’s lettuce, washed and dried
- mixed herbs (chervil, watercress, tarragon, parsley, etc.)
- 60 g olive oil
- 30 g balsamic vinegar
- 1 tsp mustard
- 1 tsp honey
- juice of half a lemon
- salt and pepper
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