Cold Brain Salad

Had lunch with my accountant yesterday to talk about my taxes. Doesn't sound at first blush like a great time, but I really *like* my accountant, she and I went to Niwano Hana, my favorite relaxed Japanese restaurant, and it gave me a chance to stop and get some goat chops and some lamb brains at the Halal butcher, Rockville Gourmet Meats.

Since it's rehearsal night I wanted something quick for dinner, so I made a cold brains salad. Got the inspiration from several recipes, so feel comfortable calling it my own. Ingredients reflect what I did with what I had on hand; feel free to mix it up a bit!

Courtney's Cold Brains Salad
(enough to serve 2 as a main dish or 3 as a salad)
6 lamb's brains
1 onion
1 leek
1-2 stalks celery or 1 t celery seed
Bundled bunch of fresh herbs (whatever you have on hand; I used basil and cilantro)
dozen or so black peppercorns
1 t garlic powder
1 bay leaf
1 t mustard seeds

1 lg Roma (plum) tomato
1 md green heirloom tomato
1 sm sweet yellow pepper (I don't recommend green bell peppers with this)

for the dressing:
2 lg cloves garlic
Juice of 2 lemons
scant T olive oil
1/4 t tarragon
salt and black pepper to taste

Let the brains soak in cold water 30 min. Drain and rinse.

Peel and quarter the onion. Trim and clean the leek and cut into big pieces. If using fresh celery, cut into big pieces. Put the spices in a cheesecloth bag. Put the onion, leek, celery, fresh herb bundle, and spices into the pot with water, bring to a boil, and cook at a medium boil 15 - 20 min.

Reduce heat to a simmer and gently lower the brains into the broth using a slotted spoon or turner. Picture below shows them just after being put in to simmer.
Simmer about 8 - 10 minutes. The brains will turn slightly gray and be slightly more buoyant when they are done. Remove them carefully using a slotted spoon and let cool on a clean towel (small bits will stick to the towel later - don't use your best linen for this!). Picture below shows the brains cooling.When thoroughly cool, divide the large lobes and slice. Reserve the brain stem and small "back" lobes for another use. They will keep, covered and refrigerated, for a day or so.

Slice the tomatoes and pepper and arrange them on a plate with the brain slices.

To make the dressing, peel and mince the garlic cloves and combine them with the lemon juice, olive oil, tarragon, and salt and pepper. Drizzle the dressing over the veggies and brains. Serve cold.

Cooking Notes: Very easy, especially since you can make the brains ahead if you want and just chill them, covered, until you are ready to make the final salad. The stems and small lobes were plenty to chop for a nice rice-and-brains main course for Phil's bento the next day.

Eating Notes: A nice summer luncheon or light dinner dish. The sharpness of the dressing contrasts nicely with the tender texture of the brains. If substituting other vegetables, I recommend staying with things that have a less complex taste. Brains are delicate, and introducing too much of an herbal or chlorophyll note will overpower them, especially when they are served cold.