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Vealtonnato Salad

Natural.Foodie's picture
Ingredients
  Dijon mustard 2 Tablespoon
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Red onion 2 Tablespoon, minced (Plus 1 Small, Thinly Sliced And Separated Into Rings)
  Red onion 1 Small, thinly sliced and separated into rings
  Capers 2 Tablespoon, drained
  Parsley 1 Tablespoon, minced
  Salt 3⁄4 Teaspoon
  Olive oil 18 Tablespoon (Preferably Extra-Virgin)
  Canned tuna packed in olive oil 3 1⁄2 Ounce, drained and finely chopped (1 Can)
  Veal scallops 6 Pound (1/8 Inch Thick)
  Freshly ground pepper 1⁄4 Teaspoon
  Fresh thyme/1/2 teaspoon dried thyme 1 1⁄2 Teaspoon, minced
  Romaine lettuce head 1
  Lemon 1 , thinly sliced
  Hard-cooked eggs 3 , sliced
Directions

GETTING READY
1) In a small bowl, add mustard, lemon juice, minced onion, capers, parsley and 1/4 teaspoon of the salt. Combine well.
2) Slowly whisk in 1 cup of the oil in a steady stream. Stir in the tuna and set aside.
3) Light the charcoal.

MAKING
4) Brush the veal scallops on both sides with the remaining 2 tablespoons olive oil.
5) In a bowl, combine remaining 1/2 teaspoon salt, pepper and thyme.
6) Sprinkle this mixture over both sides of the scallops.
7) Place the veal scallops over the grill as close to the hot coals as possible. Grill for 1 1/2 to 2 minutes on each side, until they just lose their pink color.
8) Alternately, use a heavy skillet to sauté the veal over moderately high heat for about 2 minutes on each side.
9) In a large shallow bowl, place the veal scallops along with half the tuna dressing. Combine the ingredients to coat the veal evenly. Place the remaining dressing aside.
10) Allow the veal to cool at room temperature and then cover and refrigerate overnight.
11) Let it return to room temperature before assembling the salad.

SERVING
12) Use a large serving platter, to place the romaine leaves. Arrange the veal on top. Garnish with the onion rings, lemon slices, eggs and anchovies. Pour the reserved dressing over the veal or serve on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Veal
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
6

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