Veal Kidney Salad with Cumin Pistachio Dressing | Canadian Goodness

Ingredients

• 1 lb (450 g) fresh veal kidney trimmed and cleaned
• 1 cup (250 mL) Milk
• 4 green onions finely chopped
• 1 tbsp (15 mL) butter
• 1 tbsp (15 mL) olive oil
• Salt and pepper to taste
• Choice of lettuce leaves (romaine
• Boston
• arugula
• etc.) rinsed
• patted dry and torn in pieces
• Cumin Pistachios Dressing
• 2 tbsp (30 mL) lime juice
• 1 tbsp (15 mL) red wine vinegar
• 1 tsp (5 mL) ground cumin
• 1/4 cup (60 mL) chopped pistachios
• 1/3 cup (80 mL) olive oil