Pickled Veal Tongue Salad with Bitter Greens and Potato

Ingredients

• 4 pickled veal tongues (see note)
• 1 each carrot, onion and celery stalk, coarsely chopped
• 1 tsp black peppercorns
• 1 fresh bay leaf
• 400 gm kipfler potatoes, scrubbed, cut into 1cm-thick slices
• 4 red witlof, leaves separated
• ½ frisée, inner leaves only
• 12 cornichons, soaked in cold water for 5 minutes, drained, halved lengthways
• 3 tbsp baby capers in salt, rinsed
• ½ cup coarsely chopped flat-leaf parsley
• Lemon, mint and mustard dressing
• 2 tbsp lemon juice
• ¼ tsp Dijon mustard
• ¼ preserved lemon, skin only, finely chopped
• ½ garlic clove, blanched, finely chopped
• 80 ml mild extra-virgin olive oil (1/3 cup)
• ¼ cup finely chopped mint