Veal and Vignarola Salad Recipe - Great Italian Chefs
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.
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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