Warm Sweetbread Salad With Haricots Verts, Wild Mushrooms, And Hazelnut Vinaigrette (Recipe Courtesy Of The Dean And Deluca Cookbook)
Serves: 5
Shirley Senger
1 January 1970
Based on User reviews:
54
Spice
62
Sweetness
55
Sourness
48
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
4 tsps
Coarse Salt1 tbsp
White Wine Vinegar3 tbsps
Lemon Juice (fresh)2 tsps
Balsamic Vinegar3 tbsps
Shallot (finely minced)1 cup
Hazelnut Oil1 cup
FlourDirections:
1
Soak the sweetbreads in a large bowl of cold water for 3 hours, changing the water several times
2
Then remove the sweetbreads from the water and gently pull away as much of the outer membrane as you can, being careful not to tear the flesh
3
Soak the sweetbreads again for 1 hour, this time in a large bowl of cold water with 1 teaspoon of coarse salt
4
Remove from the water and peel away more of the membrane
5
Separate the sweetbreads into its 2 lobes
6
Fill a medium saucepan with 5 cups cold water, 1 teaspoon coarse salt and the white wine vinegar
7
Place the sweetbreads in the pan and slowly bring the water to a simmer over moderate heat (this should take about 10 minutes)
8
Allow the water to simmer very gently for another 5 minutes
9
(The sweetbreads should be firm on the outside, but still give a little when squeezed)
10
Remove sweetbreads and place them in ice water for 10 minutes to stop the cooking
11
Dry sweetbreads and place in a heavy loaf pan or a terrine lined with plastic wrap
12
Cover with another layer of plastic wrap
13
Place another heavy loaf pan or terrine on top to weigh down the sweetbreads, and place in the refrigerator for at least 3 hours or overnight
14
When ready to cook, bring a large saucepan of water to a boil and cook haricots verts until they are crisp but slightly tender, about 5 minutes
15
Remove and reserve at room temperature
16
In a small bowl combine the lemon juice with the balsamic vinegar and 1 tablespoon of the shallots
17
Slowly whisk in the hazelnut oil
18
Season to taste with salt and the additional black pepper
19
Reserve
20
Place 2 tablespoons of the vegetable oil in a large skillet over moderately high heat
21
When the oil is hot but not smoking, add remaining shallots and saute, stirring constantly, for 3 minutes
22
Add mushrooms, making sure the pan is not overcrowded
23
(It may be necessary to saute the mushrooms in 2 batches)
24
Saute with a big pinch of salt, shaking the pan occasionally, until mushrooms are nicely browned, about 5 to 7 minutes
25
Remove mushrooms from skillet and reserve
26
If there is liquid in the pan that the mushrooms have given off, boil it until it is reduced to 1 to 2 tablespoons and pour over the mushrooms
27
With a very sharp knife, cut the weighted sweetbreads into broad slices that are about 1/4 inch thick
28
Combine the flour, the remaining 2 teaspoons of coarse salt, and the 1/2 teaspoon of black pepper on a plate and mix well
29
Add the remaining 3 tablespoons of vegetable oil to the skillet in which the mushrooms cooked, and place over high heat
30
Dredge sweetbread slices in the seasoned flour on both sides and add to hot oil
31
Saute, turning, until sweetbreads are browned and crispy on the outside, about 3 minutes
32
Remove
33
Toss reserved haricots verts and mushrooms together
34
Toss mixture with about half the hazelnut vinaigrette
35
Place one-fourth of the mixture on each of 4 plates
36
Nestle pieces of the crispy sweetbread slices among the haricots verts/ mushroom mixture, and drizzle the remaining vinaigrette over the sweetbread slices
37
Garnish with chervil
38
Suggested drink: Domaine Laroche Chablis Premier Crus, Les Fourchaumes 1987