Calf's head salad
Instructions
Put plenty of water in a saucepan, add the thyme and salt, bring to the boil.
Meanwhile, wash the brush head, immerse it in boiling water and let it boil for about 2 hours.
Drain; just warm it will be cut into pieces.
Place the meat in a bowl, add the onions and garlic.
In a bowl, beat the egg with a fork, oil, vinegar, a pinch of salt and chili powder, seasoned head, stir thoroughly, sprinkle with chopped parsley and bring right to the table.
This tasty salad of Spanish tradition is very suitable in summer.
Ingredients and dosing for 4 persons
- 600 g of rolled veal head
- 1 clove of finely chopped garlic
- 2 finely chopped onions
- 10 cl of olive oil
- 3 tablespoons of wine vinegar
- 1 sprig of thyme
- 2 tablespoons of chopped parsley
- 1 pinch of red chili powder
- 1 pinch of salt