SALAD OF SWEETBREADS, ASPARAGUS
AND MAITAKE MUSHROOMS
Ingredients for 4 servings:
12 ounces veal sweetbreads
1 tablespoons peanut oil
Kosher salt and freshly ground white pepper
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
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.
Whisk together the vinegar and raspberry juice. Season with salt. Gradually add the olive oil, whisking continuously. Season with pepper. Set aside.
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.
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.