Warm salad with veal
1 serving
25 minutes
Warm salad with veal is a refined dish of European cuisine, combining tender meat with refreshing salad leaves and spicy notes of thyme. Its history is rooted in the traditions of French gastronomy, where warm salads became a symbol of sophistication. Soft veal, sautéed to a golden crust and infused with the aromas of garlic and wine, is harmoniously complemented by a creamy sauce that adds richness to the dish. The salad leaves provide freshness and lightness, while parmesan and cherry tomatoes add zest and a delicate tang. This dish is perfect for both a light dinner and an exquisite appetizer on a festive table, impressing with its balance of textures and flavors.
1
White wine is simmered in a saucepan with added thyme sprigs and crushed garlic over medium heat for 5-7 minutes.
- Semi-sweet white wine: 10 ml
- Fresh thyme: 2 g
- Garlic: 5 g
2
Add cream and simmer until thickened. Add salt and pepper to taste.
- Whipping cream 33%: 1 ml
- Salt: to taste
- Ground black pepper: to taste
3
The meat is cleaned of membranes. Cut into small pieces (like for steaks). Slightly pound across the fibers. Rub with salt and pepper.
- Veal fillet: 40 g
- Salt: to taste
- Ground black pepper: to taste
4
Heat the pan over high heat and pour in vegetable oil.
- Vegetable oil: 5 ml
5
Fry the meat on both sides for 1-2 minutes, adding thyme sprigs and garlic.
- Veal fillet: 40 g
- Fresh thyme: 2 g
- Garlic: 5 g
6
Cook the meat in the oven at 180 degrees for 4-5 minutes (the center should remain slightly pink).
- Veal fillet: 40 g
7
Tear the salad, mix it with the dressing.
- Lollo rosso lettuce: 10 g
- Iceberg lettuce: 10 g
- Lamb's lettuce (mache): 5 g
8
Cut the meat into thin slices.
- Veal fillet: 40 g
9
Grate the cheese or slice it thinly with a knife.
- Parmesan (Parmigiano Reggiano): 5 g
10
Cut cherry tomatoes into 2-4 pieces depending on their size.
- Cherry tomatoes: 2 pieces
11
Arrange the lettuce leaves in a mound, add cherry tomatoes, cheese, and meat (the slices should remain warm). Garnish with chives.
- Lollo rosso lettuce: 10 g
- Iceberg lettuce: 10 g
- Lamb's lettuce (mache): 5 g
- Cherry tomatoes: 2 pieces
- Parmesan (Parmigiano Reggiano): 5 g
- Veal fillet: 40 g
- Chives: to taste
