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Goat Tongue Salad with Herb Salsa Verde

Tender cooked goat or lamb tongues with a tangy herb sauce makes for a nice light entree or lunch.
Course: Appetizer, Main Course, Salad
Cuisine: American, Italian
Keyword: Goat Tongue, Lamb Tongue, Salsa verde, Wildflowers



  • 3 goat or lamb tongues
  • ½ cup dry white wine
  • Aromatic vegetables
  • 1 small carrot
  • 1/2 a small onion
  • 1 rib celery
  • A few slices of fresh ginger
  • 1 large clove garlic
  • 8 cups of water separated in half

Salad and herbs

  • 6 oz salad greens * see note
  • Fresh soft herbs like mint, cilantro, basil, chives, etc
  • 1 recipe wild oregano sauce * see recipe or just olive oil and lemon juice
  • Wildflowers to garnish, optional
  • Fresh ground black pepper to taste, optional
  • Fresh lemon wedges for serving
  • Sumac to garnish, optional


Cook the tongues

  • Put the tongues in a small pot, cover with half the water, bring to a boil, then discard the water, add the vegetables and wine, along with the remaining water, cover bring to a brisk simmer and cook, covered for 2 hours, or until the tongues are tender when pierced with a knife.

Peel the tongues

  • Remove the tongues to a bowl, rinse with warm water until you can handle them, then transfer to a cutting board and peel. After peeling, cut the tongues into ¼ inch slices and reserve.

Assembling and serving

  • To assemble the salad, mix the greens and herbs together in a bowl, then arrange between large dinner plates. Divide the slices of tongue equally between the plates, sprinkle each slices lightly with salt, sumac and pepper, then spoon some of the herb sauce over everything. Garnish with the wildflowers if using and serve.