4
Salad with veal tongue “Ravigote”
> 60 minutes
veal tongue
*
boiling
Preparation
Put the water, vegetables, herbs and pepper in a pan and bring to a boil. Add the veal tongue and cook gently for 2 to 2½ hours until tender. When the tip is soft when squeezed, the tongue is done. Leave to cool for 10 minutes, then peel off the outer layer.
For the salad, sauté the shallots in a dash of oil, add the caper berries and chopped herbs and deglaze with the vinegar. Add the rest of the olive oil and season to taste.
Slice the tongue lengthwise and grill it in a grill pan or on a charcoal grill. Place on the plate, decorate with the lamb’s lettuce and baste with the ravigote dressing. As a finishing touch, add a handful of fresh microgreens (seedlings).
The dish should be buttery and full of flavour!
Ingrediënten:
- 1 piece of veal tongue
- 3 l water
- 300 g diced winter carrots
- 300 g diced celeriac
- 200 g sliced onion
- 200 g sliced leek
- 5 sprigs of thyme
- 2 sprigs of rosemary
- 5 bay leaves
- salt and pepper
Salad:
- lamb’s lettuce, washed and dried
- 1 chopped shallot
- 12 caper berries, halved
- tarragon, chives, parsley
- 50 g olive oil
- 20 g white wine vinegar
- salt and pepper
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