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Lamb Sweetbread And Kidney Salad Recipe

by CookEatShare Cookbook

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

1. Remove and wash the lettuce leaves, carefully spin dry
2. Peel and thinly slice the shallot
3. Cut the sweetbreads and kidneys into thin slices
4. In a frying pan, dry roast the almonds Set them aside
5. In a large bowl, mix the 1 Tbsp. of vinegar, almond oil, minced shallot, and the crushed cubeb pepper
6. Add in all the lettuce, mix, and divide onto 6 plates; sprinkle the grilled almonds over the salads
7. In a frying pan, heat the peanut oil, and brown the thin slices of sweetbread and kidney for 2 min on each side
8. Divide the kidney and sweetbreads equally between each plate
9. Throw away the cooking grease, deglaze the pan with the rest of the sherry vinegar and pour it onto the salad plates
10. Sprinkle with Maldon sallt

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