Warm Veal Kidney Salad with Hazelnuts Recipe
Warm Veal Kidney Salad with Hazelnuts
Flavors of France
Total time: 15 to 30 minutes

Prep. time: 20 minutes
Cooking time: 5 minutes

Difficulty: Easy
For 4 servings

- 2 veal kidneys
- 50 g (2 oz.) shelled Hazelnut (Filbert)s
- 250 g (9 oz.) Mache (Lamb's Lettuce)
- 4 tbsp. sherry vinegar
- 1-2 heads of Radicchio
- 1 shallot
- 1 tbsp. oil
- 20 g (4 tsp.) butter
- Salt and pepper
  1. Clean, wash and drain the salad greens. Divide them among serving plates. Sauté the minced shallot in a little butter; set aside.
  2. Slice the kidneys thinly; sauté them for 5 minutes in a skillet over high heat in a mixture of butter and oil, turning to brown on all sides. Season with salt and pepper.
  3. Place the kidneys on the salad.
  4. Discard the fat from the skillet; deglaze the pan with sherry vinegar; place over high heat; add the shallot. When it begins to bubble, pour the dressing over the salads; sprinkle with hazelnuts and serve immediately.
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Collaboration: VFC and Produits tripiers de France

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