Warm Crispy Veal Sweetbread Salad

Ingredients

• 200 g (1/2 lb) Quebec Veal sweetbreads
• Sufficient quantity, flour
• Sufficient quantity, eggs
• Sufficient quantity, bread crumbs
• Sufficient quantity, oil

Salad dressing

• 125 ml (1/2 cup) canola oil
• 10 ml (2 tsp) honey
• 2 ml (1/2 tsp) minced garlic
• 15 ml (3 tsp) cedar or white wine vinegar
• Salt and pepper to taste

Salad

• 2 l (8 cups) young spinach
• 250 ml (1 cup) grated red cabbage
• 60 ml (1/4 cup) red onion, finely sliced
• 60 ml (1/4 cup) grilled pine nuts

Preparation

1. Rinse the veal sweetbreads quickly in cold water and drain well.
2. Separate the lobes, taking care to remove the connective and fatty tissue surrounding the veal sweetbreads, and place them in cold lemon water.
3. Drain the sweetbreads well, then bread by dredging them in the flour, egg and breadcrumbs.
4. Heat the oil and fry the sweetbreads until the breading is golden. The crispy veal sweetbreads can be prepared in advance and heated in the oven at 175°C (350°F) for about 10 minutes.
5. Mix all the salad dressing ingredients in a bowl and set aside.
6. Arrange the crispy veal sweetbreads on 4 plates, add the young spinach, cabbage and onion, and spoon the salad dressing on top.