Veal salad
easy
90 mins
90 mins
Ingredients
- 3 Onions
- 1-2 Carrots
- 400 g Veal (from the leg)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 20 g clarified butter
- 1/4-3/8 l clear broth (instant)
- 1/8 l dry white wine
- 125 g Lamb's lettuce
- 125 g Radicchio
- 4 (approx. 280 g) Peach halves from the can
- 40 g Gherkins
- 1/2 bunch Parsley
- 2-3 stem(s) Dill
- 4-5 Tbsp White wine vinegar
- 1-2 TEASPOONS Rotisseur mustard
- 4 TABLESPOONS Oil
Directions
- 1
Onions peel, 2 quarter and 1 in fine cubes cut. Wash and peel the carrots and cut them into large pieces. Wash the meat, dab dry and season with salt and pepper. Heat clarified butter in a roaster and fry the meat well.
- 2
Add carrots and onion quarters, fry briefly and deglaze with stock and white wine. Cover and stew for about 45 minutes. Let the roast cool down and use the stock for other purposes. Clean lamb's lettuce and radicchio, wash thoroughly and drain.
- 3
Pluck the radicchio leaves into bite-sized pieces. Drain peaches and cut into thin slices. Cut veal into very thin slices as well. For the sauce chop cucumbers. Wash parsley and dill, dab dry and chop.
- 4
Mix vinegar, 3 tablespoons peach juice, mustard, gherkins, herbs, diced onion, a little salt and pepper. Finally, stir in the oil. Arrange salad, veal and peach slices mixed on a plate.
- 5
Pour the sauce evenly over the salad and serve with fresh baguette.
Nutrition Facts
260 kcal
14 g
13 g
22 g
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