Salad of Sweetbreads and Princess Beans

Water the sweetbreads well, trim, remove skins as much as possible. Boil lightly in salted boiling water with bay leaf, peppercorns and a little white wine for about 5 minutes and then leave to stand for 20 minutes, lift out and press lightly under a plate. Slice or pluck into florets.

Slice the princess beans lengthwise and sauté them briefly in butter and salt them lightly (for color, to keep them nice and green), then braise them with the finely chopped shallots in some white wine until crisp and marinate them with Dijon mustard, balsamic and olive oil, season with salt & white pepper and add chopped savory or some lovage at the very end.

Pick the fresh lettuce into bite-sized pieces, wash and drain well on a colander so that it is not too watery.

Sauté the sweetbreads briefly in butter and arrange on top of the salad with the lukewarm marinated beans.

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