Sweetbread Salad
This refreshing Sweetbread Salad offers a unique and elegant twist on a classic salad. The tender sweetbreads, combined with crisp cucumber, celery, and peas, create a delightful contrast of textures and flavors. Tossed in a creamy mayonnaise dressing and served in cucumber shells, this dish is perfect for a light lunch or a sophisticated appetizer. The savory sweetbreads complement the fresh vegetables, making it a satisfying and memorable meal.
Ingredients
- 2 medium Cucumbers
- 1 pound Sweetbreads (or calf's brains)
- 1/2 cup Celery (Quantity estimated (not specified in original recipe))
- 1 can French peas (canned)
- 1/2 cup Mayonnaise (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 4 leaves Lettuce leaves
- 4 cups Cold water (For shocking the sweetbreads)
Instructions
- 1Cut the cucumbers lengthwise. Scoop out the inside of the cucumbers, leaving the cucumber shells intact. Sprinkle the inside of the cucumber shells with salt and set aside to drain for 10 minutes.
- 2Wash the sweetbreads (or calf's brains) thoroughly. Place the sweetbreads in a pot and cover with water. Bring to a boil and cook for 20 minutes. Remove the sweetbreads and immediately plunge them into a bowl of cold water to stop the cooking process. Skim off any impurities that rise to the surface.
- 3Finely chop the cooked sweetbreads. Add the chopped celery, drained French peas, and the scraped-out cucumber flesh to the sweetbreads. Season with salt and pepper. Mix all ingredients together.
- 4Add the mayonnaise to the salad mixture and mix well. Fill the cucumber shells with the sweetbread salad. Serve each filled cucumber shell on a lettuce leaf. Keep cold until serving.