Beef Tongue on Frisée Salad and Green Lentils

Put the beef tongue with a carrot, a piece of celery and with half of the parsley in cold water and simmer on low heat for 2 1/2 to 3 hours.

Dice the remaining carrot and a piece of celery, then do it together with the lentils in about 20 minutes. Rinse and clean the frisée and radicchio. Dice a shallot and add to the lentils form. Season well with sherry salt, grapeseed oil, vinegar and freshly ground pepper.

Remove the tongue from the broth and remove the skin. Cut the tongue into narrow slices.

Divide the leaf lettuce evenly on plates and sprinkle the lentils on top. Place the sliced beef tongue on top.

In a frying pan, reduce a small amount of sherry vinegar and veal stock. Season with salt and pepper. Pour this mixture over the leaf lettuce. Sprinkle with chopped parsley and bring to the table on the spot.

Tip: Do you know purple carrots? This is an old, very aromatic variety – why not use it for a change!

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