Difficulty: Level 2
Prepare the buttermilk mayonnaise by beating the egg yolks while slowly drizzling in the sunflower oil. Stir in buttermilk and season with salt, pepper, lemon juice, and raspberry vinegar to taste.
Wash the lettuce, radishes, tomato, and chives. Slice radishes into thin strips, peel and deseed the tomato, then cut the flesh into diamond shapes. Finely chop the chives.
Slice the prepared calf brains into 1 cm thick pieces, season with salt and pepper. Finely grate the sandwich bread, mix with the egg yolk to form a breadcrumb mixture, and coat the brain slices evenly.
Tear the lettuce into bite-sized pieces and toss with the buttermilk mayonnaise. Arrange the dressed salad on plates, garnished with tomato diamonds, radish strips, and chopped chives.
Fry the breaded brain cutlets in hot clarified butter until golden on both sides. Sprinkle with a touch of lemon juice and serve atop the salad.
Source: The New Kitchen for All Seasons, Chanteclerc.
