A traditional Caesar salad will usually contain anchovies, in the dressing as well as on the salad itself. Here, I've replaced the anchovies, replicating their salty acidic bite with pickled goat tongue. The tongue has a firm texture and tastes just like most other cuts of meat.
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.
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.