|Calf's brain||1 Medium|
|Water||2 Cup (32 tbs) (Use As Needed)|
|Olive oil||4 Tablespoon|
|Garlic||2 Clove (10 gm), pressed|
|Lemon juice||3 Tablespoon|
|Chopped parsley||1⁄4 Cup (4 tbs) (For Garnish)|
Wash the brains thoroughly.
Place in a saucepan, cover with water and add the salt, cloves, peppercorns and vinegar.
Bring to a boil over high heat.
Reduce heat and simmer gently about 15 minutes or until the brains are done.
While the brains are still hot, peel off all the skin.
Cut the brains into half-inch slices and set aside to cool.
Meanwhile, in a small mixing bowl, prepare the dressing by combining the olive oil, garlic, lemon juice and salt.
Arrange the lettuce leaves on a serving platter and top with the sliced brains.
Pour the dressing over the salad and garnish with the parsley.