Recipe Provided ByExecutive Chef Rogelio Garcia
- 2 heads frisée centers (pale yellow), washed and dried
- 5 plums, each cut into 8 pieces
- 1/2 cup Marcona almonds
- 5 mint leaves, halved
- 4 purple basil leaves
- 2 pounds American Lamb tongues
- 2 tablespoons sugar
- 2 tablespoons salt
Pickled Red Onion:
- 1 red onion, thinly sliced
- 1 cup medium-dry red wine
- 1 cup red wine vinegar
- 1/2 cup sugar
- 1 cup balsamic vinegar
- 1 teaspoon honey
- 1 lime juice
- 3 cups canola oil
For the Lamb Tongues: Brine the lamb tongues in the refrigerator for 24 hours in the sugar/salt mixture. Remove tongues from brine; rinse well. Sous vide the tongues for 24 hours at 72°C. Season lamb tongues; grill to desired doneness. Hold for 5 to 10 minutes.
For the Pickled Red Onion: Place sliced onion in a 12-ounce jar. In a pot, bring wine, vinegar and sugar to a simmer; pour over the onions.
For the Balsamic Vinaigrette: In a bowl, mix vinegar, honey and lime juice. Slowly add oil to emulsify, whisking as you go; be careful not to break the vinaigrette.
To plate: Cut lamb tongues in thirds; add to a bowl. Add Frisée and about 1/4 cup Pickled Red Onions. Dress with Balsamic Vinaigrette as needed. Refrigerate extra pickled onions and dressing. Transfer all to a salad plate; garnish with plums, almonds, mint and basil.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest