Veal Tongue on Lentil Salad

The salted veal tongue is available at many butchers already cooked, so you have no trouble – should he have only beef tongue in stock, you can also use this. Of course, this is not cut lengthwise like the much smaller veal tongue, but diagonally into narrow slices! Soften the lentils the day before, covered with a whole hand’s width of salted water – how long this takes depends on the age, size and origin of the lentils: between 30 and 60 min.

For the marinade, remove the seeds from the chilies, dice them, stir through with the ginger, garlic, spring onions cut into rings and the remaining ingredients. Marinate the well drained lentils in this sauce for ten minutes. Then lift them out with a skimmer, drain them and spread them evenly on a plate lined with cress (previously bathed extensively in cold water).

In the meantime, slice the tongue lengthwise on the slicer and arrange on the bed of lentils.

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