Family Best Time >> Food

Fresh salad of pig's ears with nuts and mustard seeds


Ingredients:4 people
  • pig ears
    4
  • mustard
    1 tablespoon
  • walnut vinaigrette
    6 tablespoons
  • breadcrumbs
    150 g
  • curly
    1
  • lollorosa
    1
  • mustard seeds
    2 tablespoons
  • invalid nuts (chipped)
    3 tablespoons
  • chervil
    1/2 bunch
  • walnut oil
    2 tablespoons
  • salt, ground pepper
  • bouquet garni
    1
  • onion
    1
  • cloves
    4
  • walnut oil
    1 tablespoon
  • sunflower oil
    2 tablespoons
  • shallots
    2


Preparation:
  • Preparation time:15 minutes


Difficulty:[usr 2]

Cook the pig's ears in a court-bouillon of salted water, in cold water, with a bouquet garni (thyme, bay leaf, parsley), peppercorns, onion studded with cloves, for 2 hours.

Leave to cool overnight.

Cut into long regular strips 1 cm wide, place them in an ovenproof dish, brush them with mustard using a brush and walnut oil, roll them in breadcrumbs, salt and pepper.

Brown in a moderate oven (170°C) for ten minutes,

Peel the salads, season with walnut vinaigrette, arrange on four plates, place the ears on top, sprinkle with mustard seeds and crushed walnuts. Decorate with chervil.

Walnut vinaigrette:

Chop the shallots,

In the mixer bowl pour the vinegar, oils, salt and pepper,
mix, add 1 tablespoon of boiling water, remix,