Salad of Sweetbreads

Sweetbreads are considered a delicacy among those familiar with haute cuisine. Sweetbreads are the thymus glands and/or pancreas of calves, lambs and piglets under one year old.

• Ready In: 1 hr 40 mins
• Serves: 4-6

Ingredients

• 2  sweetbreads, 1 pair
• 1  tablespoon lemon juice (fresh is best)
•  salt
• 1  head lettuce (butterhead or other tender leaf lettuce preferred)
• 1  cup mayonnaise (Hellmann's preferred)
•  green onions (optional) or  scallion, very thinly sliced (optional)

Directions

1. Soak sweetbreads in acidulated water (water and a little vinegar or lemon juice) for an hour and remove membranes and veins;.
2. Bring a pot of water to the boil; add salt and lemon juice.
3. Place sweetbreads in boiling water; reduce heat and simmer for 20 minutes.
4. Drain sweetbreads and plunge into icy water to stop cooking process.
5. When cold, cut into 1/4" dice.
6. Place lettuce leaves in a chilled salad bowl.
7. Mix the diced sweetbreads with part of the mayonnaise; pile into center of lettuce leaves and frost with remaining mayonnaise.
8. Garnish with thinly sliced onion, if desired.