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Poached Lamb's Brains Salad https://www.metro.ca/userfiles/image/recipes/Salade-cervelles-agneau-pochees-119.jpg PT15M PT15M PT30M
Carefully wash and dry the brains. Bring the pot of water, salted, peppered and with a bit of vinegar to a boil, and add the onion, carrot and bouquet garni. Poach the brains in the water, on low heat, for 10 minutes. Remove from the heat and let cool. Meanwhile, wash the lettuce and put in a salad bowl. Sprinkle the lettuce with chives. Cut the brains into little pieces. Mix the brain pieces with a few spoonfuls of vinaigrette and add them to the lettuce. Toss well and serve.
4
4 lamb's brains sufficient quantity, water salted, peppered and vinegary 1 onion 1 carrot 1 bouquet garni romaine lettuce to taste salt and pepper to taste chives finely chopped, to taste light italian vinaigrette to taste
Poached Lamb's Brains Salad

Poached Lamb's Brains Salad

Rate this recipe
1 Vote
  • Lactose-free
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4
    lamb's brains

  • sufficient quantity, water salted, peppered and vinegary
  • 1
    onion
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    3 lb PRODUCT OF PERU, No. 1 GRADE

  • 1
    carrot
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    PEELED BABY CARROTS

    PEELED BABY CARROTS

    $3.49 ea.

    907 g PRODUCT OF ONTARIO

    ORGANIC RAINBOW MINI CARROTS

    ORGANIC RAINBOW MINI CARROTS

    $2.49 ea.

    340 g PRODUCT OF U.S.A.

  • 1
    bouquet garni

  • romaine lettuce to taste
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    $2.99 ea.

    SELECTED VARIETIES

    ORGANIC MICROGREENS 75 - 100 g ORGANIC LIVING LETTUCE 1 un

    ORGANIC MICROGREENS 75 - 100 g ORGANIC LIVING LETTUCE 1 un

    $3.99 ea.

    PRODUCT OF ONTARIO

    ROMAINE HEARTS

    ROMAINE HEARTS

    $3.99 ea.

    3 PK PRODUCT OF U.S.A.


  • salt and pepper to taste

  • chives finely chopped, to taste

  • light italian vinaigrette to taste
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    330 ml

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Imprimer ma sélection

Preparation

Carefully wash and dry the brains.

Bring the pot of water, salted, peppered and with a bit of vinegar to a boil, and add the onion, carrot and bouquet garni.

Poach the brains in the water, on low heat, for 10 minutes. Remove from the heat and let cool.

Meanwhile, wash the lettuce and put in a salad bowl.

Sprinkle the lettuce with chives.

Cut the brains into little pieces.

Mix the brain pieces with a few spoonfuls of vinaigrette and add them to the lettuce.

Toss well and serve.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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