Veal salad with rapunzel, sesame and garlic croutons
4 servings
40 minutes
Veal salad with rapunzel, sesame, and garlic croutons is an exquisite dish of French cuisine that embodies elegance and rich flavors. Tender veal sautéed in peanut oil takes on a deep nutty hue that perfectly complements the crunchy garlic croutons. Rapunzel leaves add freshness and a slight bitterness, while lightly toasted sesame seeds provide a subtle aroma and additional textural play. Dressed with wine vinegar and peanut oil, this salad reveals a complex palette of flavors—from savory to softly sweet. It serves beautifully as a light main course or an elegant addition to a festive table, offering gastronomic pleasure with hints of French chic.
1
Wash and dry the lettuce leaves.
- Green salad leaves: 200 g
2
Cut the veal into strips and fry in peanut oil.
- Veal: 300 g
- Peanut oil: 5 tablespoon
3
Grate the bread slices with garlic, cut into small pieces, and fry in peanut oil until golden.
- Garlic: 2 cloves
- Peanut oil: 5 tablespoon
4
Prepare a sauce from peanut butter, wine vinegar, salt, and pepper.
- Peanut oil: 5 tablespoon
- Wine vinegar: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
5
Roast sesame seeds in a dry pan.
- Sesame seeds: 2 tablespoons
6
Combine the leaves of rapunzel with meat and croutons. Dress the salad with sauce and sprinkle with sesame.
- Green salad leaves: 200 g
- Veal: 300 g
- Garlic: 2 cloves
- Wine vinegar: 2 tablespoons
- Peanut oil: 5 tablespoon
- Sesame seeds: 2 tablespoons
