Veal and mushroom warm salad with basil

    Veal and mushroom warm salad with basil

    5saves
    30min


    Be the first to make this!

    Sauteed mixed mushrooms are topped with seared veal and a port wine sauce.

    Ingredients
    Serves: 4 

    • 500g veal or chicken schnitzels, cut thin
    • 5 tablespoons olive oil
    • 1 clove garlic, finely chopped
    • 3 spring onions, finely sliced
    • 500g mixed small mushrooms, such as button, Swiss brown or shiitake, sliced
    • salt and freshly ground black pepper
    • 1 cup basil leaves
    • 50g Parmesan, in one piece
    • 4 tablespoons beef stock
    • 2 tablespoons port wine
    • 2 tablespoons balsamic vinegar
    • 150g cherry tomatoes, cut in half

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cut veal into thin, even strips. Heat 3 tablespoons oil in nonstick pan over high heat. Sear veal briefly both sides. Add garlic and spring onions; cook 1 minute. Transfer to a plate and keep warm.
    2. Heat remaining 2 tablespoons oil in pan. Fry mushrooms over medium heat 5 minutes. Add salt and pepper to taste. Transfer to a plate. Slice basil finely; keep a few leaves whole for garnish. Use a vegetable peeler to shave Parmesan into thin slices.
    3. Place stock and port in pan in which veal was cooked; bring to a boil and cook briefly over high heat, stirring in juices and any crusty pieces from the meat. Transfer to a bowl. Add vinegar and salt and pepper to taste. When cooled completely, mix in two thirds of chopped basil.
    4. Combine veal and mushrooms; place on a serving plate. Drizzle on stock mixture. Top with Parmesan. Garnish with remaining chopped basil, whole basil leaves and tomatoes.

    veal salad with beans

    Slice 250 g green beans and 250 g butter beas into short lengths. Cook beans with 3 sprigs thyme in lightly salted boiling water over medium heat 5 minutes. Drain; let cool. Discard thyme. Finely slice 3 spring onions. Cut 8 cherry tomatoes in half. Cut 500g veal schnitzels into thin strips. Heat 2 tablespoons vegetable oil in nonstick pan. Cook veal over high heat 3 to 4 minutes. Season with salt and pepper. * Whisk 2 tablespoons tarragon vinegar, 1 tablespoon white wine vinegar, 3 tablespoons vegetable oil and a pinch of sugar in a large bowl. Add salt and pepper to taste. Add beans, onions, tomatoes and veal. Add salt and pepper to taste. Garnish with 1 tablespoon finely chopped fresh parsley.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate