
Beef Tongue Salad
23h 15m
Cold beef tongue cuts, lettuce hearts, radish, and hazelnut dressing! This is a very delicate salad, perfect for impressing your guests over a dinner party.
It can be paired with a grilled steak and roasted potatoes, or eaten as it is with some crusty bread and a nice herbal cocktail!
Add 2 cups of peeled hazelnuts to a container and cover with water
Cover the container and refrigerate 12h to soak
Halve and peel 4 small onions
Roughly chop 5 celery stalks and add to a large pot along with the onions
Add 2½ tbsp of coriander seeds and 2½ tbsp of black peppercorns to the pot
Add 4 dried bay leaves and 2 pieces star anise
Add 1 beef tongue and just barely cover with water
Place on the stove over medium-low heat, put the lid on, and simmer for 6h until tender
Allow to cool slightly, transfer the tongue to a baking dish, and peel off the skin with your hands. The beef tongue is cooked
Cover with cling film and place it in the refrigerator for a couple of hours until cold
Strain the cooking liquid into another pot, discarding discard the vegetables and spices
Simmer over medium-low heat until reduced to 1 l
Remove from heat. The beef tongue broth reduction is ready
Strain the hazelnuts and discard the liquid
Add the hazelnuts and 2½ cups of the Beef Tongue Broth Reduction, mixed with 3 tbsp of soy sauce, to a blender. Blend on high speed until homogeneous
Turn off the blender and add the juice of 3 limes. Turn the blender on medium speed and add 3 tbsp of hazelnut oil in a thin stream, while blending, to emulsify
Add ¾ cup of extra virgin olive oil in a thin stream, while blending, until emulsified. Season with salt to taste
Add black pepper to taste. The hazelnut dressing is ready
Thinly slice ½ of the Beef Tongue. Reserve the remaining for other preparations
Thinly slice 1 small cucumber
Thinly slice 1 radish
Halve 4 lettuce hearts, and gently separate the leaves from each other without removing from the bulb
Place 1 slice of tongue between the leaves of each lettuce half
Repeat the same process with the cucumber and radish slices
Season with lime juice and extra virgin olive oil to taste
Season with ground black pepper and salt to taste
Garnish with edible flowers and coriander sprouts to taste
Add 2 tbsp of the Hazelnut Dressing in the center of a serving dish
Place 2 lettuce halves on each plate
The beef tongue salad is ready! Enjoy!
Yield 8 portions
Lettuce
4 heartsRadish
1Small Cucumber
1Lime Juice
to tasteEdible Flower
to garnishCoriander Sprout
to garnishExtra Virgin Olive Oil
to tasteBlack Pepper
to tasteSalt
to taste
Hazelnut Dressing
Peeled Hazelnut
2 cupsHazelnut Oil
3 tbspSoy Sauce
3 tbspLime
3Extra Virgin Olive Oil
¾ cupBlack Pepper
to tasteSalt
to taste
Beef Tongue Cooking
Beef Tongue
1Star Anise
2 piecesDried Bay Leaf
4 leavesCoriander Seed
2½ tbspBlack Peppercorn
2½ tbspCelery
5 stalksSmall Onion
4
Equipment
Blender
Fine Mesh Sieve