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Add a photoServings: 6
Ingredients
- 6 lamb kidneys
- 6 portions of veal sweetbreads
- 1 head of red oak-leaf lettuce
- 1 lettuce heart
- 2 handfuls of young spinach leaves
- 1 shallot
- 1 ¾ ounce (50 g) blanched almonds
- 4 tbsp almond oil
- 2 tbsp peanut oil
- 3 tbsp sherry vinegar
- Maldon salt
- Cubeb pepper
Directions
- Remove and wash the lettuce leaves, carefully spin dry
- Peel and thinly slice the shallot
- Cut the sweetbreads and kidneys into thin slices
- In a frying pan, dry roast the almonds Set them aside
- In a large bowl, mix the 1 Tbsp. of vinegar, almond oil, minced shallot, and the crushed cubeb pepper
- Add in all the lettuce, mix, and divide onto 6 plates; sprinkle the grilled almonds over the salads
- In a frying pan, heat the peanut oil, and brown the thin slices of sweetbread and kidney for 2 min on each side
- Divide the kidney and sweetbreads equally between each plate
- Throw away the cooking grease, deglaze the pan with the rest of the sherry vinegar and pour it onto the salad plates
- Sprinkle with Maldon sallt
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 29g | |
| Recipe makes 6 servings | |
| Calories 169 | |
| Calories from Fat 155 | 92% |
| Total Fat 17.75g | 22% |
| Saturated Fat 1.83g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 60mg | 2% |
| Total Carbs 1.67g | 0% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.41g | 0% |
| Protein 1.82g | 3% |
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