After removing the tongue from the mouth, I poached it in salted and peppered boiling water for about ten minutes. Tongue is covered in a very thick, tough membrane that needs to be removed before it can be eaten. Poaching makes this a much easier process. Once the tongue was poached and cooled I peeled it and sliced it into thin strips. I pickled it in white vinegar, salt and sugar.
I made the croutons with a homemade white bread that I cubed and tossed in olive oil. I then coated the cubes with grated Parmiggiano-Reggiano and baked them for 15 minutes at 350 degrees to crisp them.
I made the dressing by whipping together an egg yolk, white vinegar, sherry vinegar, lemon juice, salt, pepper, onion, garlic and some Parm.