Veal and Vignarola Salad Recipe
With succulent veal and fresh green vegetables, this veal and vignarola salad from Italian chef Cristina Bowerman is perfect to serve on any occasion.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatitalianchefs.com.
Cooking tools:
- Sous vide circulator
- Mandoline
- Deep fryer
- Deep-fry thermometer
- Blender
- Fine-mesh sieve
- Oven
- Skillet
- Pot
- Mixing bowl
- Chef's knife
- Cutting board
- Paper towel
- Colander
Ingredients
- 600g of veal fillet
- 6 leeks, washed and cut in half
- olive oil, for cooking
- salt, to season
- 2 baby violet artichokes, peeled
- 120g of agretti
- 40g of iceberg lettuce
- 1 lemon, juice
- 120g of fresh peas
- 120g of fresh broad beans
- 150g of vegetable stock
- extra virgin olive oil, as needed
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