This flavorful mutton trotters salad with its zesty sauce is a beloved classic in Lyonnaise cuisine, where offal shines. As featured in Les Cuisines Régionales de France (Éditions du Fanal), pre-cooked trotters make it a breeze for home cooks.
Difficulty: Easy
Steam the cooked mutton trotters to cool them, then carefully bone them. Drain the capers and pickles, using 2 generous tablespoons of capers and 8 small pickles.
In a bowl, whisk 2 egg yolks with 1 tablespoon mustard, 2 tablespoons fresh cream, salt, and pepper. Gradually add 25 cl corn oil while whisking vigorously until emulsified. Stir in the capers, pickles, and 1 tablespoon white wine vinegar.
Place the boned trotters in a salad bowl with 3 tablespoons chopped parsley and equal parts chervil. Pour over the sauce, toss gently, and serve immediately.
Note: If starting with raw trotters, simmer gently for 3 hours in 2 liters water mixed with 40g flour.
Source: Les Cuisines Régionales de France. Éditions du Fanal.
