Veal salad with onions, carrots and celery
4 servings
30 minutes
Veal salad with onions, carrots, and celery is a true embodiment of Italian gastronomic sophistication. This recipe combines the tenderness of veal, the freshness of vegetables, and the spiciness of anchovy sauce. Originating from sunny Italy, it recalls the traditions of Mediterranean cuisine where ingredient quality defines flavor. Sautéed veal in butter acquires a rich aroma while sweet carrots and crunchy celery add textural variety. The dressing with tuna and anchovies gives depth and salty notes to the dish, perfectly complementing fresh vegetables and capers. This salad can be served as a standalone dish or as part of a festive dinner; it pairs excellently with dry white wines. Its rich flavor and exquisite simplicity make it a favorite choice for those who appreciate Italian classics.
1
Cut the veal into strips and fry in butter with salt and pepper.
- Veal: 300 g
- Salt: to taste
- Ground black pepper: to taste
2
Boil the carrots and cut them into strips.
- Carrot: 1 piece
3
Slice the onion and celery into thin rings.
- Onion: 1 head
- Celery: 1 piece
4
Cut the tomatoes into cubes.
- Tomatoes: 2 pieces
5
Combine meat with vegetables. Add capers. Dress the salad with sauce.
- Veal: 300 g
- Onion: 1 head
- Carrot: 1 piece
- Tomatoes: 2 pieces
- Celery: 1 piece
- Capers: 1 tablespoon
6
To prepare the sauce, whisk olive oil with egg yolk and wine vinegar. Add chopped canned tuna and anchovy paste. Season with salt and pepper.
- Olive oil: 5 tablespoon
- Egg yolk: 1 piece
- Wine vinegar: 1 tablespoon
- Canned tuna in its own juice: 10 g
- Anchovy paste: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste