Seasonal Salad with Veal Tongue Carpaccio and Egg Dressing, a recipe from Jacques and Laurent Pourcel on the Worldwide Gourmet

Ingredients

• - 1 veal Tongue
• - 1/2 lemon
• - 1 stalk of celery
• - 1 carrot
• - 1 leek
• - 1 onion
• - 1 bouquet garni
• - 10 black peppercorns
• - 3 cloves
• - 2 tbsp. coarse salt
• - 200 g (7 oz.) young seasonal greens (oak leaf lettuce, arugula, lamb's lettuce, etc.)
• - An assortment of fresh herbs (chervil, flat leaf parsley, chives, cilantro)
• - 2 eggs cooked for 4 minutes
• - 50 ml (3 tbsp.) olive oil
• - 1 tbsp. chopped shallot
• - 1 tomato, diced
• - Juice of 1 lemon
• - 2 tbsp. light cream
• - 1/2 tbsp. grainy mustard
• - 12 slices of confit tomato
• - Fine salt, fleur de sel, pepper