Crispy Sweetbreads with Gem Lettuce & Pistachio-buttermilk Dressing

Crispy Sweetbreads with Gem lettuce and pistachio-buttermilk dressing




¼ cup Fresh tarragon leaves

½ cup Fresh chopped chives

½ cup Fresh chervil

2 Cloves

3 Oil packed anchovies

1.5 cups Mayonnaise

1.5 cups Creme fraiche

Juice of two lemons

½ cup Pistachios, toasted



2 pounds Sweetbreads

2 Eggs, beaten

2 cups Fresh breadcrumbs

1 cup All-purpose flour

2 quarts Water

½ cup Carrot

½ cup Celery

1 cup Onion

2 Bay leaves

1 Sprig thyme

2 Sprigs parsley

2 ounces Sherry vinegar


For the dressing
Blend all of the ingredients on high until homogenous. About 30 seconds.

For the sweetbreads
Soak the sweetbreads in ½ cup kosher salt/ 1 gallon water over night.

Place sweetbreads in a pot and cover with water. Add carrot, celery, onion, thyme, bay leave, vinegar, parsley. Bring to a simmer and cook for five minutes then plunge the sweetbreads in ice cold water to cool.

Peel the sweetbreads of their membranes and reserve.

Dredge the sweetbreads in the all-purpose flour then egg mixture, then breadcrumbs.

Fry them at 375˚F until crispy on the outside and hot on the inside.

Toss lettuce with the pistachio dressing and place on a plate. Slice the sweetbreads with a sharp knife and arrange around the lettuce.



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