Salad of beef tongue, green vegetables, wild garlic vinaigrette
320g of finely sliced cooked beef tongue
100g of wild garlic leaves
100g of olive oil
1 bunch of watercress
1 bunch of green asparagus
1 small head of broccoli
Juice of 1 lemon
4 small spring radish
40g parmesan shavings
Prepare the wild garlic puree
Blanche the wild garlic leaves in boiling water and refresh by dipping in cold water.
Remove excess water.
Mix the olive oil with the wild garlic and pass through a fine sieve.
Prepare a vinaigrette with the lemon juice, the wild garlic puree and the wild garlic oil.
Prepare the vegetables
Using a mandolin or a grater finely grate the raw broccoli florets into rice-sized pieces
Wash the watercress and remove the excess water.
Blanche the green asparagus in salted boiling water for 10 minutes and refresh in iced cold water.
Slice each asparagus long ways in four.
Use a plate for each person and spoon some of the wild garlic vinaigrette onto the centre of each plate.
Arrange slices of beef tongue on each plate. Sprinkle the broccoli over the beef.
Place the green asparagus in a bowl and toss in a little of the vinaigrette until coated. Arrange nicely on the top of the meat.
Decorate with some of the watercress and parmesan shavings. Finish by spooning a little more of the vinaigrette on the top.