Warm shredded lamb’s tongue salad with pickled Lebanese cucumbers, celery and lemon-mint dressing

Warm shredded lamb’s tongue salad with pickled Lebanese cucumbers, celery and lemon-mint dressing

By
From
Saha
Serves
4
Photographer
Matt Harvey

This is another salad I couldn’t get enough of in Lebanon and Syria. In some versions the lamb’s tongue was finely shredded, in others it was sliced. Either way, the unctuous smoothness marries brilliantly with the sharp tang and crunch of the pickles and dressing. For the best flavour, ask the butcher to pickle the tongue for 48 hours in his own special butchers’ brine. It also helps keep the lovely rosy pink colour.

Ingredients

Quantity Ingredient
1 lamb’s tongue
4 sticks celery, cut into chunks
2 carrots, cut into chunks
1 medium onion, quartered
1 leek, cut into chunks
50ml white wine vinegar
salt
1 small head radicchio, roughly torn
3 pickled lebanese cucumbers, shredded
3-4 sticks celery, from the centre of a bulb
1/4 cup mint leaves, roughly shredded
1 small purple onion, finely sliced
salt and pepper
Lemon–mint dressing

Method

  1. Place the tongue in a large non-reactive saucepan with the celery, carrots, onion and leek. Pour in enough cold water to cover, then add the vinegar and salt. Bring to the boil then lower the heat, cover the pot and simmer gently for 1–1½ hours, or until the tongue is tender. Check the pot from time to time and top up with more water if needed. The tongue should always remain covered with water. When cooked, allow the tongue to cool in its cooking liquid. While it’s still warm, carefully peel away the skin and any excess fat. Refrigerate in the cooking liquid overnight, or for a minimum of 8 hours.
  2. Remove the cold tongue from the cooking liquid and pat dry thoroughly. Use a sharp knife to trim the back (root) of the tongue and slice away any excess fat or muscle tissue. Cut into wafer-thin slices and keep chilled until ready to serve.
  3. This salad is best when the lamb is warm, so when you’re ready to assemble it, preheat the oven to 180°C. Lightly oil a baking tray and arrange the slices of tongue on top. Put in the oven for about 2 minutes, just long enough for it to warm through.
  4. Meanwhile, put the other ingredients in a large mixing bowl and toss together gently. Scatter on the warm lamb’s tongue slices and drizzle enough dressing to moisten the salad. Season and toss again gently to combine and serve straight away with warm Arabic bread.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again