Veal Tongue Carpaccio with Lentils and Salad

300 grams of cooked or smoked veal tongue
300 grams of leaves (flat lettuce, arugula and endive)
50 grams of carrots
200 grams of cooked lentils
50 grams of celery
50 grams of onion
1 bay leaf
Salt and pepper to taste
4 tablespoons of extra virgin olive oil
Lemon juice
8 tablespoons of green parsley

for the green salad
350g of parsley
250 g of pickled cucumber
1 cup extra virgin olive oil
1 cup white wine vinegar
2 cloves of garlic 50g of aliche
50g of capers
1 boiled egg
Salt and pepper to taste


Salad: Place the anchovies, cucumbers, capers, egg, vinegar and garlic in a blender. Add the parsley, season with salt and pepper to taste and beat some more.

Carpaccio: Cut the meat into very thin slices. Reserve
In a bowl, combine all the ingredients for the carpaccio, mixing well the oil and salt.

Assembly: In a shallow dish, arrange the carpaccio slices side by side.
Place the salad on one side.

Leave a Reply

Your email address will not be published.