For tongue salad spicy with vegetables, simmer veal tongue slowly in water until soft, rinse with cold water, skin and let cool.
Cut broccoli and cauliflower into florets, blanch in salted water, rinse in a colander with cold water and drain well.
Finely chop parsley, cut shallot onion into fine rings, slice veal tongue very finely.
Make a marinade with vinegar, oil, salt, cayenne pepper, parsley and a little water. Empty over tongue and onion and marinate in refrigerator for 2 hours. Marinate broccoli and cauliflower with vinegar and a little water and also refrigerate and let sit.
Line a large platter around the edges with marinated vogerl lettuce, add broccoli and cauliflower all around and place veal tongue slices on top. Spread shallot rings on top of the tongue salad.