Prep. Time 10 - 15 mins
Cooking Time 17 mins
Yields 4 servings
1 lb (500 g) fresh veal kidney, trimmed and cleaned
1 cup (250 ml) milk
4 green onions, finely chopped
1 tbsp (14.2 g) butter
1 tbsp (15 ml) olive oil
Choice of lettuce leaves (romaine, Boston, arugula, etc.), rinsed, patted dry and torn in pieces
Cumin Pistachios Dressing:
2 tbsp (30 ml) lime juice
1 tbsp (15 ml) red wine vinegar
1 tsp (5 ml) ground cumin
1/4 cup (35 g) chopped pistachios
1/3 cup (75 ml) olive oil
Instructions Blanch kidney for 5 minutes in saucepan of boilling water with milk. Drain. Remove all membranes and trim fat. Cut into 4 pieces. In skillet, sauté green onions for 2 minutes in butter and oil. Add kidney pieces and cook for about 10 minutes over medium heat or until done but slightly pink inside. Season to taste with salt and pepper. Set aside.
Arrange lettuce in 4 salad bowls. Garnish with kidney pieces. Drizzle with dressing. Garnish each bowl with 2 whole pistachios. Serve immediately.
Cumin and Pistachios Dressing:
In small bowl, whisk together lime juice, vinegar and cumin. Season with salt and pepper. Add pistachios. Whisk in olive oil. Refrigerate.