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Try SavoraElevated Nervetti Salad with Pickled Mustard Seeds
A gourmet take on a classic Italian salad, featuring thinly shaved nervetti (gelatinous parts of veal) with pickled shallots, celery hearts, and a tangy grain-mustard vinaigrette. This dish offers a delightful contrast of textures and flavors, perfect as an elegant appetizer.
Ingredients
- Veal trotters and shanks1.5 lbs
- Shallots4 medium
- Yellow mustard seeds2 tbsp
- White wine vinegar1/2 cup
- stalks Celery hearts2
- Grain mustard2 tbsp
- Extra virgin olive oil1/4 cup
- to taste Salt
- to taste Black pepper
- as needed Water
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Learn MoreMethod
Prepare the Nervetti: Simmer the veal trotters and shanks in a large pot of water with a pinch of salt until the nervetti are very tender (about 3-4 hours).
Cool and Slice: Remove the veal from the pot and let it cool slightly. Carefully separate the nervetti from the bones and cartilage. Thinly shave the nervetti using a sharp knife or meat slicer.
Pickle the Shallots: Thinly slice the shallots. In a small saucepan, combine the white wine vinegar, mustard seeds, and a pinch of salt. Bring to a simmer and add the sliced shallots. Cook for about 5 minutes, or until the shallots are slightly softened and pickled. Let cool.
Prepare the Celery: Thinly slice the celery hearts.
Make the Vinaigrette: In a small bowl, whisk together the grain mustard, olive oil, salt, and pepper.
Assemble the Salad: Arrange the shaved nervetti on a serving platter. Scatter the pickled shallots and sliced celery hearts over the nervetti.
Dress and Serve: Drizzle the grain-mustard vinaigrette over the salad. Serve immediately or chill for a short time to allow the flavors to meld.
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