Salad with Bone Marrow Croutons

Salads | French cuisine

⏳ Time

40 minutes + 12 hours

🥕 Ingredients

🍽️ Servings

Description

Salad with bone marrow croutons

Ingredients

Bone marrow bones - 4.9 oz
Wheat Flour - 1.1 oz
Chicken Egg - 1 piece
Breadcrumbs - 1.8 oz
English Dry Mustard - 1 tablespoon
Olive Oil - 7 fl oz
Mixed salad greens - 24.7 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 212°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.