Sweetbread Salad
Ingredients
Directions
Prepare the sweetbreads
Plunge sweetbreads into scalding water with a pinch of salt for 10 minutes.
Transfer sweetbreads to iced water to whiten them.
Cook sweetbreads in boiling salted water for 15 minutes.
Wipe sweetbreads dry and chill on ice until cold and crisp.
Assemble the salad
Cut sweetbreads into slices or dice.
Line a salad bowl with lettuce leaves, place sweetbreads on top, and cover with mayonnaise dressing.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sweetbreads
- Provide the main body and a soft, tender texture once cooked and chilled.
- Mayonnaise dressing
- Adds fat and creaminess, giving moisture and richness to the dry-textured sweetbreads.
- Lettuce leaves
- Form a crisp, fresh base that contrasts with the soft sweetbreads.
The step that matters
Cook sweetbreads in boiling salted water for 15 minutes. Proteins toughen when overcooked or when cooked too hard, so the sweetbreads can turn rubbery. Timing the cook closely keeps them tender before they are chilled and cut.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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