Calf’s head salad


by: Josey

But if you buy a calf's head that has been carefully boned and rolled up and tied with string? a process that takes a lot of time and care? you know you are being given something that has been prepared by someone who doesn't cut corners. And if you go into a restaurant where calf's head is on the menu? you know that the cook is someone who cares about sharing fantastic flavors — because it would be much easier just to do a burger and fries. Again? it brings us back to the idea that good food doesn't have to be expensive. The problem, I know, is finding prepared calves' heads. Supermarkets? Forget it. Even the few high-end butchers that are left rarely sell them, but if you ask, they may be able to get them for you. And if enough people ask, maybe we can make them fashionable, the way the humble lamb shank became something "smart" in the nineties. If you like, you can do a variation on this dish by cooking the calf's head in the same way, then slicing it about 1/3 inch thick, clipping it in flour, then egg yolk, then bread crumbs and deep—frying the slices until they are golden. Serve the slices with pickled red and yellow peppers mixed with capers.


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serves: 4

1 head prepared calf's (i.e., boned, shaped and rolled)

1 onion (cut in half)

1 stalk celery (cut in half)

1 carrot (cut in half)

1 leaf bay

3 1/2 tablespoons all-purpose flour

1 wineglass of white wine vinegar (plus 3 tablespoons)

5 tablespoons Shallot vinaigrette

3 bunches of large spring onions (thinly sliced lengthwise)

bunch of chives (finely chopped)

Nutrition Facts
Calf’s head salad

Servings Per Recipe: 4

Amount per Serving

Calories: 287

  • Total Fat: 18.7 g
  •     Saturated Fat: 5.2 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 38.3 mg
  • Sodium: 66.8 mg
  • Total Carbs: 16.3 g
  •     Dietary Fiber: 2.5 g
  •     Sugars: 5.4 g
  • Protein: 12.6 g

how is this calculated?

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1.  Cook the calf's head with the onion, celery, carrot, bay leaf, flour and glass of vinegar in the same way as the ox tongue. Leave it to cool completely in the liquid, then put it in the fridge until it sets to make a jelly.

2.  Slice through the calf's head, including the jelly, as thin as you can.

3.  Sharpen up the Shallot vinaigrette by adding the 3 tablespoons of white wine vinegar and at few twists of freshly ground black pepper.

4.  Mix the spring onions with 2 tablespoons of the Shallot vinaigrette and arrange on serving plates. Lay the thinly sliced calf's head on top and finish with the rest of the vinaigrette and the chopped chives.

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