
Calves’ feet salad

by:




This can he made with pigs' feet as well. If you buy whole feet, you will need to open them out once they are blanched. Alternatively, you can sometimes buy feet that have already been honed and opened up. If you don,t have a deepfat fryer, use a deep saucepan no more than onethird full of oil and don't turn away and forget about it while it is heating up. If necessary, cook the calves' feet in batches: preheat the oven before you start the preparation, then switch it off, and as you cook each batch, put then/1 into the oven to keep warm. If you wanted to serve this for a party, then rather than make the salad you could just serve the deepfried strips with the mustard fruits in a pot, for people to dip the fritters into.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4
4 whole calves’ feet
1 3/4 cups white wine vinegar
1 lemon
3 tablespoons extra virgin olive oil
2 eggs
7 tablespoons all-purpose flour
7 tablespoons bread crumbs (made from bread that is 2 to 3 days old)
2 1/4 cups sunflower oil (for frying)
2 1/2 tablespoons mostarda di Cremona (finely diced if large)
2 handfuls of mixed salad greens
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 2513
- Total Fat: 214.1 g
- Saturated Fat: 44 g
- Trans Fat: 4.7 g
- Cholesterol: 421.8 mg
- Sodium: 540.3 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 1.6 g
- Sugars: 4.9 g
- Protein: 99.1 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012