Salad with radish and veal
4 servings
60 minutes
Radish and veal salad is a dish that reflects the soul of Georgian cuisine. Tender veal, cooked to absolute softness, is delicately shredded into thin strands, framed by the freshness of juicy radish. Enhanced with golden fried onions in butter, this salad acquires a rich flavor with subtle sweet notes. Dressed with mayonnaise, it becomes even more tender, while sea salt and black pepper add spiciness. Pomegranate seeds can introduce a light tang and expressive aroma. The dish beautifully complements Georgian traditions of hospitality and feasting, enhancing meat and vegetable appetizers. This salad delights with a balance of textures and flavors — the softness of veal, the crunchiness of radish, the caramel sweetness of onion. Served with greens, it becomes an integral part of the festive table.
1
We cook the veal for a long time until it becomes completely tender.
- Veal: 1.5 kg
2
We tear the meat by hand into thin, thin fibers, the length and thickness of a matchstick.
- Veal: 1.5 kg
3
Cut the radish, whether round or elongated, into thin strips (the same size as the meat) or grate it on a special grater.
- Radish: 1 g
4
Chop the onion finely. There can't be too much onion in this salad, so don't worry.
- Onion: 5 head
5
Fry the onion in butter until golden brown.
- Onion: 5 head
- Butter: to taste
6
We mix meat with radish and onion. We salt, pepper, and dress with mayonnaise. The salad can be garnished with dill.
- Veal: 1.5 kg
- Radish: 1 g
- Onion: 5 head
- Ground black pepper: to taste
- Sea salt: to taste
- Mayonnaise: to taste