tongue and red onion salad
insalata di lingua e cipolle
TOTAL TIME: 45 minutes
MAKES: 4 servings
- 1 medium red onion, thinly sliced
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- Fine sea salt
- Freshly ground black pepper
- 4 1/2 ounces 1/2-inch-thick slices rustic bread, crusts removed and cut into 1/2-inch cubes (about 2 1/2 cups loosely packed)
- 3 celery stalks
- 1 medium cucumber, peeled, cut in half lengthwise and seeded
- 1/4 cup apple cider vinegar
- 2 teaspoons whole-grain (coarse) mustard
- 5 ounces baby lettuces (about 8 cups loosely packed)
- ½ pound cured beef tongue, sliced 1/8 inch thick
Heat oven to 400° with rack in middle.
Fill a medium bowl with ice and cold water. Submerge onion in the ice water; let sit for 20 to 30 minutes.
Meanwhile, in a large bowl, whisk together 2 tablespoons oil, lemon juice and generous pinch salt and pepper. Add bread and gently toss to coat. Spread bread in 1 layer on a baking sheet and toast, stirring once, until golden, about 10 minutes.
Remove croutons from oven and cool in pan on a rack.
Peel celery, then cut stalks crosswise into three pieces each. Very thinly slice pieces lengthwise. Using vegetable peeler, cut cucumber pieces into long strips to form ribbons.
In a bowl, whisk together vinegar, mustard and pinch salt. Whisking, add remaining 1/4 cup oil in a slow, steady stream.
Drain onion and pat dry with paper towels.
Divide lettuces, onion, celery, cucumber, croutons and tongue among 4 serving plates. Drizzle with dressing, and sprinkle with salt and pepper.
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