Crispy Sweetbreads with Gem lettuce and pistachio-buttermilk dressing
By Chef Mike Lata
Ingredients
Dressing:
¼ cup Fresh tarragon leaves
½ cup Fresh chopped chives
½ cup Fresh chervil
2 Cloves
3 Oil packed anchovies
1.5 cups Mayonnaise
1.5 cups Creme fraiche
Juice of two lemons
½ cup Pistachios, toasted
Sweetbreads:
2 pounds Sweetbreads
2 Eggs, beaten
2 cups Fresh breadcrumbs
1 cup All-purpose flour
2 quarts Water
½ cup Carrot
½ cup Celery
1 cup Onion
2 Bay leaves
1 Sprig thyme
2 Sprigs parsley
2 ounces Sherry vinegar
Instructions
For the dressing:
Blend all of the ingredients on high until homogenous. About 30 seconds.
For the sweetbreads:
Soak the sweetbreads in ½ cup kosher salt/ 1 gallon water over night.
Place sweetbreads in a pot and cover with water. Add carrot, celery, onion, thyme, bay leave, vinegar, parsley. Bring to a simmer and cook for five minutes then plunge the sweetbreads in ice cold water to cool.
Peel the sweetbreads of their membranes and reserve.
Dredge the sweetbreads in the all-purpose flour then egg mixture, then breadcrumbs.
Fry them at 375˚F until crispy on the outside and hot on the inside.
Toss lettuce with the pistachio dressing and place on a plate. Slice the sweetbreads with a sharp knife and arrange around the lettuce.
