Salad with Bone Marrow Croutons
Salads • French
Description
Salad with bone marrow croutons
Ingredients
- Bone marrow bones 5 oz
- Wheat Flour 0 oz
- Chicken Egg 1 piece
- Breadcrumbs 0 oz
- English Dry Mustard 1 tablespoon
- Olive Oil 5 fl oz
- Mixed salad greens 25 oz
- Raspberry gin 1 tablespoon
- Dijon Mustard 1 tablespoon
- Malt Vinegar 1 tablespoon
- Garlic 1 clove
- Balsamic Vinegar 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Combine the syrup, mustard, vinegars, and whisk in 175 ml of olive oil. Add the crushed garlic, and season with salt and pepper.
Step 2
Extract the brain from the butchered bone in advance and soak it in salted water for twelve hours. Slice it.
Step 3
Place flour in one plate, crack an egg into another and whisk it, and put breadcrumbs in a third plate. Season the egg with salt and pepper, and mix the breadcrumbs with mustard powder. Dredge the pieces of brain in flour, then dip them in the egg and breadcrumbs. Store in the refrigerator.
Step 4
Preheat the oven to 210°F and place a baking sheet inside. Heat the remaining olive oil in a skillet. Sear the brain for two minutes on each side, then transfer it to the warmed baking sheet and sprinkle with salt. Place it in the oven.
Step 5
Place the salad leaves in a bowl and dress with vinaigrette. Distribute onto plates and top each serving with a few hot croquettes.
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