Veal salad with eggs and endive
4 servings
40 minutes
Veal salad with eggs and endive is an exquisite dish of French cuisine that combines the tenderness of boiled veal, the nutrition of eggs, and the freshness of crunchy endive. Its taste is rich in nuances: the softness of the meat harmonizes with the slight bitterness of endive, while a piquant sauce made from olive oil, vinegar, and mustard adds a refined sharpness. This salad is often served in fine dining restaurants or prepared for family dinners, complemented by baguette and white wine. Historically, veal salads were popular in France due to the combination of simple and noble ingredients. The perfect balance of textures makes this dish not only delicious but also elegant.
1
Boil the eggs hard and cut them into cubes.
- Chicken egg: 3 pieces
2
Boil the veal and cut it into small cubes.
- Veal: 400 g
3
Wash, dry, and chop the lettuce leaves.
- Endive: 150 g
4
Chop the shallots and parsley.
- Shallot: 2 pieces
- Parsley: 30 g
5
Prepare a sauce from olive oil, vinegar, mustard, salt, and pepper.
- Olive oil: 6 tablespoons
- Vinegar: 2 tablespoons
- Mustard: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
6
Mix all the components and dress the salad with the sauce.
