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Avocado And Veal Salad With Walnuts

Natural.Foodie's picture
Ingredients
  Boneless veal shank/Shoulder 3 Pound
  Carrots 3 Medium, cut into 2 inch lengths
  Celery ribs 2 , cut into 2 inch lengths
  Onions 3 Medium, unpeeled and quartered
  Parsley stems 12 (From About 1/2 Bunch)
  Garlic cloves 4 Medium, unpeeled
  Black peppercorns 10
  Thyme 1 Teaspoon
  Salt 1 1⁄4 Teaspoon
  Walnut oil 1⁄2 Cup (8 tbs)
  Walnut pieces 1⁄3 Cup (5.33 tbs)
  Sherry wine vinegar 2 Tablespoon
  Chopped green peppercorns 1 Teaspoon
  Ripe avocados 2
Directions

GETTING READY
1) In a stockpot, put the veal, carrots, celery, onions, parsley stems, garlic, black peppercorns, thyme and 1/2 teaspoon of the salt.
2) Pour in water to cover.
3) Place over heat to simmer, skimming, until the meat is very tender, about 2 1/2 hours.
4) Remove the meat and allow cooling down.
5) Shred the meat into pieces about 1/2 by 2 inches, so that it becomes around 3 1/2 packed cups.
6) Toss the veal with 1/2 teaspoon of the salt and 2 tablespoons of the walnut oil; set aside.
7) Pit and peel the avocados and cut each half lengthwise into 8 slices. Place aside.

MAKING
8) In a small skillet, heat 1 tablespoon of the walnut oil to toast the walnut pieces over moderate heat for about 3 minutes.
9) In a medium bowl, whisk together the remaining 5 tablespoons walnut oil, the vinegar, green peppercorns and remaining 1/4 teaspoon salt to make a dressing.
10) Add avocado slices to the dressing, tossing gently to coat.

FINALIZING
11) In a large platter, mound the veal in the center.
12) Arrange the avocado slices around the veal and sprinkle walnuts on the avocados.

SERVING
13) Drizzle the dressing over the salad before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Salad
Ingredient: 
Veal
Preparation Time: 
20 Minutes
Cook Time: 
180 Minutes
Ready In: 
200 Minutes
Servings: 
8

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