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.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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