Lamb sweetbread and kidney salad

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Ingredients

Serves 6

• 6 lamb kidneys
  
• 6 portions of veal sweetbreads
  
• 1 head of red oak-leaf lettuce
  
• 1 lettuce heart
  
• 2 handfuls of young spinach leaves
  
• 1 shallot
  
• 1 ¾ oz (50 g) blanched almonds
  
• 4 tbsp almond oil
  
• 2 tbsp peanut oil
  
• 3 tbsp sherry vinegar
  
• Maldon salt
  
• Cubeb pepper

Preparation

Preparation of ingredients:

• Remove and wash the lettuce leaves, carefully spin dry
  
• Peel and thinly slice the shallot
  
• Cut the sweetbreads and kidneys into thin slices

Preparation:

• In a frying pan, dry roast the almonds Set them aside
  
• In a large bowl, mix the 1 tablespoon of vinegar, almond oil, chopped shallot, and the crushed cubeb pepper
  
• Add all the lettuce, mix, and divide onto 6 plates; sprinkle the grilled almonds over the salads
  
• In a frying pan, heat the peanut oil, and brown the thin slices of sweetbread and kidney for 2 minutes on each side
  
• Divide the kidney and sweetbreads equally between each plate
  
• Throw away the cooking grease, deglaze the pan with the rest of the sherry vinegar and pour it onto the salad plates
  
• Sprinkle with Maldon sallt