Sweetbread Salad with Mango
This is a delicious dish full of bright colors and vivid flavors that can be served as an appetizer or in a larger portion for an elegant summer lunch or dinner. It cannot be impromptu, however, since the curry oil must be made at least 2 days ahead and the sweetbreads must be prepared several hours to one day before their final quick saute.
Ingredients
- Curry Oil
- Red Curry Paste - one 4-ounce can (available in Asian markets)
- Olive Oil - 1 cup
- Sweetbreads
- Veal Sweetbreads - 1 pair (about 1 to 1-1/2 pounds)
- Cold Water - 4 cups
- Fresh lemon juice - 1 tablespoon, or white wine vinegar
- Salt and freshly ground black pepper to taste
- Red Onion - 1, thinly sliced
- Olive Oil - 2 teaspoons plus 2 tablespoons
- Salt and freshly ground black pepper to taste
- Flour for coating
- Mixed baby greens - 2 cups
- Sherry Vinaigrette - (recipe follows)
- Ripe Mango - 1, peeled and cut into a 1/16-inch julienne
- Sherry Vinaigrette (Makes 2/3 cup)
- Shallot - 1 large, minced
- Fresh Thyme - 1 teaspoon, minced
- Sherry Vinegar - 1 teaspoon
- Olive Oil - 1/2 cup
- Salt and freshly ground black pepper to taste
Instructions
To make the curry oil: In a small saucepan combine the red curry paste and olive oil, and whisk until smooth. Bring to a simmer over low heat and simmer for 5 minutes, stirring occasionally. Remove the curry oil from the heat, cover, and refrigerate for 2 to 3 days. Spoon the red oil from the top of the paste (use the paste to season other dishes). Place the oil in an airtight glass jar and refrigerate. Keeps indefinitely.
To prepare the sweetbreads: Rinse the sweetbreads in cold water. Place the sweetbreads in a glass or ceramic bowl, add water to cover, and soak in the refrigerator for 1 to 2 hours, changing the water several times. Drain the sweetbreads, put them in a medium saucepan, and add the 4 cups water, lemon juice or vinegar, salt, and pepper. Bring to a boil over medium heat and simmer, covered, for 10 minutes. Drain the sweetbreads and rinse in cold water. Carefully remove the duct connecting the lobes and the membrane covering each lobe.
Place the sweetbreads on a plate or tray and cover with a plate. Weight the plate with a 5-pound pan or bag of sugar. Refrigerate for at least 2 hours, or overnight, until the sweetbreads are firm.
Light a fire in a charcoal grill. When the coals are lightly covered with a grey ash, brush the onion slices with the 2 teaspoons of olive oil and grill for 3 to 4 minutes, or until tender. Set aside.
Just before serving, cut the sweetbreads into diagonal slices, about 3/8 to 1/2 inch thick. Season the sweetbreads with salt and pepper and lightly coat with flour. In a medium saute pan or skillet, heat the 2 tablespoons olive oil over medium heat and saute the sweetbreads for about 3 to 4 minutes, or until golden brown on both sides. Drain the sweetbreads on paper towels, set aside, and keep warm.
To serve: Toss the baby greens in enough sherry vinaigrette to lightly dress them. Add the julienned mango and grilled red onion slices and toss to combine. Divide the salad among four salad plates. Arrange sweetbread slices around each salad and drizzle 1 teaspoon of the red curry oil over the sweetbreads.
Sherry Vinaigrette
In a small bowl, combine the shallots, thyme, and vinegar. Slowly whisk in the oil until the vinaigrette is emulsified. Season to taste with salt and pepper.
