Gourmet Lentil Salad with Tender Veal Sweetbreads

• 150g lentils
• 80g shallots
• 100g kohlrabi
• 100g carrots
• 100g leeks
• 100g butter
• 2 tablespoons balsamic vinegar
• 200ml poultry stock
• 1 tablespoon sugar
• Salt and ground pepper
• 600g veal sweetbreads (untrimmed, drain for 1 day)
• Clarified butter for cooking
• A few salad leaves for garnish

Difficulty: Intermediate (3/5)

1. Soak the lentils in cold water for about 2 hours, then drain and discard the water.
2. Peel the shallots, kohlrabi, and carrots; cut into small dice. Clean the leeks and slice finely.
3. In a casserole, sauté the shallots in a little butter until softened, then add the lentils.
4. Add the poultry stock and simmer lentils for 10 minutes. Stir in the vegetables and cook another 10 minutes.
5. Enrich the lentils with remaining butter, then season with sugar, salt, pepper, and balsamic vinegar to taste.
6. Trim the drained sweetbreads, season with salt and pepper. Sear whole in clarified butter, then finish in a 150°C oven for 10 minutes.
7. Slice the sweetbreads. Mix lentils with vegetables. Sort, wash, and spin dry the salad leaves.
8. Arrange lentils on plates, top with sweetbread slices, and garnish with salad leaves.

Source: The new kitchen for all seasons. Chanteclerc.