Goat or Lamb Tongue Salad with Herb Salsa Verde

5 from 1 vote

Tender cooked goat or lamb tongues with a tangy herb sauce makes for a nice light entree or lunch.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Appetizer, Main Course, Salad

Cuisine: American, Italian

Keyword: Goat Tongue, Lamb Tongue, Salsa verde, Wildflowers

Servings: People

Calories: 309kcal

Cost: 10

Put the tongues in a small pot, cover with half the water, bring to a boil, then discard the water, add the vegetables and wine, along with the remaining water, cover bring to a brisk simmer and cook, covered for 2 hours, or until the tongues are tender when pierced with a knife.

Remove the tongues to a bowl, rinse with warm water until you can handle them, then transfer to a cutting board and peel. After peeling, cut the tongues into ¼ inch slices and reserve.

Mix the greens and herbs together in a bowl, then arrange between large dinner plates. Divide the slices of tongue equally between the plates, sprinkle each slices lightly with salt, sumac and pepper, then spoon some of the herb sauce over everything. Garnish with the wildflowers if using and serve.

Lamb or goat tongues are wonderful, but venison, beef or pork tongues can all be used the same way.