Preparation time: 15 minutes
Cooking time: 1 1/2 hours

Soak the tongue overnight in water to which you've added some coarse salt.
Peel and clean the vegetables; chop coarsely. Place them into a large pot full of water to make a court-bouillon.
Add the cloves, peppercorns and bouquet garni; salt lightly and bring to a boil. Add the tongue and cook for about 3 hours over low heat.
When the tongue is cooked, peel it by cutting through the skin at the base and pulling toward the tip. Place the tongue in a deep dish, cover with bouillon and let cool, then refrigerate.

Making the dressing

crush the eggs with a fork, add the lemon juice, olive oil, shallot, cream, grainy mustard and salt and pepper. Set aside.
Wash and pick over the salad greens, combine them with the fresh herbs and keep cold.
Slice the tongue thinly; arrange on plates as you would carpaccio, covering the surface of the plates.
Heat the plates slightly in a hot oven for 30 seconds.
Dress the salad with a little lemon juice, olive oil and salt. Arrange the salad in the center of the plates, sprinkle the diced tomato over top, drizzle the dressing all around, garnish with strips of confit tomato and sprinkle lightly with fleur de sel.
You could also decorate the plate with flowers (nasturtiums, etc.)

..........
Collaboration: VFC and Produits tripiers de France