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SALAD OF SWEETBREADS, ASPARAGUS

AND MAITAKE MUSHROOMS

 

Ingredients for 4 servings:

Sweetbreads:

12 ounces veal sweetbreads

1 tablespoons peanut oil

Kosher salt and freshly ground white pepper

Vinaigrette:

1 tablespoon red wine vinegar

2 teaspoons raspberry juice

Sea salt to taste

4 tablespoons extra-virgin olive oil

Freshly ground white pepper to taste

Asparagus and Mushrooms;

20 spears asparagus, trimmed of tough ends

8 ounce maitake mushrooms

3 tablespoons unsalted butter

Italian Parsley, minced

 

Directions:

Blanch the Sweetbreads:

Cover the sweetbreads with cool water and soak for 4-5 hours changing the water until it is clear.  Drain and place the sweetbreads in a pan with cool water to cover and 1 teaspoon salt.

 

Bring water to a simmer and cook for 4 minutes.  Place the pan with sweetbreads in it under cold running water for 3 minutes.  Remove the sweetbreads and carefully remove the membrane covering as well as the fat attached to it.  Set aside.

 

Vinaigrette:

Whisk together the vinegar and raspberry juice.  Season with salt.  Gradually add the olive oil, whisking continuously.  Season with pepper.  Set aside.

 

 

 

Asparagus:

Bring a pan of water to a boil with 1 tablespoon salt per quart.  Fill a bowl with iced water.  Simmer the asparagus in the boiling water until just cooked through.  Cool immediately in the ice water bath.  Drain.

 

Place the asparagus on a plate and toss generously with ½ of the vinaigrette.

 

Sweetbreads and Mushrooms:

Slice the sweetbreads  ¼”  thick, season with salt and pepper  Heat the peanut oil in a skillet and cook slices gently for 3-4 minutes on each side.

 

Melt the butter in a second skillet and sauté the trimmed mushrooms over medium heat until they are wilted, about 3 minutes.  Reserve.

 

Serve:

Arrange the sweetbread slices in the center of four plates.  Arrange  the mushrooms around the sweetbreads.  Drizzle remaining vinaigrette around this centerpiece.   Place five asparagus spears like spokes of a wheel from the center.  Place a parsley leaf between each mushroom spear.  Serve immediately.