Calves’ Feet Salad

Name: Calves' Feet Salad
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 4 carrots, peeled, trimmed, and thickly sliced; 2 medium yellow onions, peeled, trimmed, and thickly sliced; 1 ⁄ 4 bunch parsley; 1 sprig thyme; 1 bay leaf; Salt; 1 ⁄ 4 tsp. black peppercorns; 1 cup white wine vinegar; 2 (2 1/2–3-lb.) calves' feet, halved lengthwise and crosswise; 3-4 Tbsp. red wine; Freshly ground black pepper; 1 egg yolk; 4 tsp. Dijon mustard; 3 ⁄ 4 cup peanut oil; 2 tsp. worcestershire sauce; 1 cup thick crème fraîche; Salt and freshly ground black pepper; 1 hard-cooked egg, peeled, white and yolk minced separately

Serves
serves 4-6

(Saladier de Pieds de Veau)
This salad is Gerard Chave's improvisation on a dish he learned from Alain Chapel; it was originally made with sheep's feet. Try not to refrigerate the salad; doing so toughens the calves' skin and meat.

Ingredients

For the Feet

4 carrots, peeled, trimmed, and thickly sliced
2 medium yellow onions, peeled, trimmed, and thickly sliced
¹⁄₄ bunch parsley
1 sprig thyme
1 bay leaf
Salt
¹⁄₄ tsp. black peppercorns
1 cup white wine vinegar
2 (2 1/2–3-lb.) calves' feet, halved lengthwise and crosswise
3-4 Tbsp. red wine
Freshly ground black pepper

For the Dressing

1 egg yolk
4 tsp. Dijon mustard
³⁄₄ cup peanut oil
2 tsp. worcestershire sauce
1 cup thick crème fraîche
Salt and freshly ground black pepper
1 hard-cooked egg, peeled, white and yolk minced separately

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Instructions

Step 1

For the feet: Put carrots, onions, parsley, thyme, bay leaf, 1 tbsp. salt, peppercorns, white wine vinegar, and 5 quarts cold water into a large pot, cover, and bring to a simmer over high heat. Reduce heat to medium-low; gently simmer, partially covered, for 45 minutes. Strain liquid into a large wide pot and return to a simmer over medium heat.

Step 2

Add calves' feet to pot and bring to a simmer. Reduce heat to medium-low and gently simmer, partially covered, until skin and meat are tender (the skin, though tender, should still be chewy) and easily pull away from the bones, about 2 1⁄2 hours. Transfer feet to a wide dish, discarding cooking liquid, and set aside to let cool to room temperature.

Step 3

Separate skin, tendons, and meat from bones, discarding bones. Cut skin, tendons, and meat into narrow strips about 2" long and transfer to a large serving bowl. Add red wine vinegar, season to taste with salt and pepper, and toss well. Cover and let marinate for 30 minutes.

Step 4

For the dressing. Whisk raw egg yolk and mustard together in a medium mixing bowl. Gradually add oil in a thin, steady stream, whisking constantly until mixture is emulsified and oil is completely incorporated. Stir in worcestershire sauce. Fold in crème fraîche.

Step 5

Add dressing to bowl with marinated calves' feet and gently mix together. Season to taste with salt and pepper. Sprinkle hard-cooked egg whites and yolks over salad and stir into salad just before serving.