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.
