Serving
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Tongue & Veal Salad
Italy
 -   Insalata di Lingua e Vitello
Serves
Effort:
Sched:
DoAhead:  
4 salad  
***
30 min  
Best
A cold meat salad, not too tart. Italians are very big on veal, but it can be scarce and expensive in North America. Chicken thigh meat makes a suitable substitute, and that's what's in the photo because the stores I shop at had no veal that week. This recipe benefits greatly from a night in the fridge.



8
8
------
1
ar
1
1-1/4
2
2
1/3
1/2
1
1/3
1/4
------
oz
oz
---


T
oz

T
c
t
t
t
t
---
Beef Tongue (1)
Veal -or- (2)
-- Dressing
Bread slice, white
Wine Vinegar, white
Capers
Dill Pickle
Anchovy fillet (3)
Parsley
Olive Oil ExtV
Worcestershire
Mustard
Salt
Pepper
-- Server over
Lettuce Leaves
  1. Cut TONGUE and VEAL into match sticks a couple inches long. If using Chicken instead of veal, cut the sticks with the grain.
  2. Soak BREAD in as much Wine Vinegar as it will absorb. Put all Dressing Items in a food processor or blender and run until fairly smooth. Taste for seasoning..
  3. Tumble Tongue mix with Dressing. Give it a rest overnight in the fridge if you can.
  4. Arrange over Lettuce Leaves and serve cold.
NOTES:
  1. Beef Tongue:   Weight is after cooking. For cooking details see our recipe Beef Tongue.
  2. Veal:   The pattern calls for roasted veal weighed after cooking. Veal is very popular in Italy, where leftover roast is probably fairly common, but not so much in North America where it may be hard to find and expensive (and some people won't eat veal for ethical reasons (see our Veal - Controversy page)). Chicken thigh meat (weighed after cooking) is a suitable substitute. It may be roasted or simmered (easier).
  3. Anchovies:   Italian, South American or Spanish anchovies - not Moroccan. For details see our European Anchovy page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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