|Calf brain||2 (1 Pair)|
|Hard boiled eggs||4|
|Chopped parsley||1 Tablespoon (For Garnish)|
|Parsley sprigs||1 Tablespoon (For Garnish)|
|Olive oil||6 Tablespoon|
|Wine vinegar||3 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Lemon||1 , juiced|
Soak 1 pair calves brains in 1 1/2 pints water and only 1 tablespoon vinegar for 3 hours.
Gently skin the brains and soak in lukewarm water for 20 minutes, changing the water at least once to remove all of the blood.
Blanch in the water and vinegar, simmer, but do not boil, for 20 minutes.
Remove from water carefully, cool and store in refrigerator in a covered container overnight.
Remove the leaves from 1 small head of cauliflower.
Soak head down in salted water for 10 minutes.
Place it, head up, in 1 inch of boiling water mixed with the juice of 1 lemon.
Reduce heat and simmer partially covered for 12 to 15 minutes.
When cool break into flowerets.
Put in a covered container in refrigerator.
Slice the brain.
Slice 4 hard-boiled eggs.
Arrange alternate slices of brains and eggs around the edge of a serving dish.
In the centre arrange a mound of the flowerets surrounded by thin slices of tomato.
Pour over a vinaigrette made of 6 tablespoons olive oil, 2 tablespoons vinegar, 2 teaspoons Dijon mustard, 1 teaspoon salt and 1/4 teaspoon pepper.
Shake well in a screw-topped jar before mixing in the salad.
Decorate with a few sprigs of parsley around the edge of the dish and sprinkle with chopped parsley.