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Warm veal, broad beans and baby carrot salad
Warm veal, broad beans and baby carrot salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Whip up a quick veal, broad bean, and baby carrot warm salad for a delicious weeknight meal in less than 30 minutes!
Ingredients:
  • 1 bunch baby carrots, rinsed and trimmed
  • 150g baby green beans, trimmed
  • 187.50 ml broad beans (frozen or fresh)
  • 6-8 veal leg steaks (schnitzel cut)
  • salt and cracked black pepper
  • 2 tsp sherry vinegar
  • 54.60 gm olive oil
  • 2.95 gm Dijon mustard
  • 75g baby spinach leaves
Instructions:
  • Blanch carrots, green beans, and broad beans separately in boiling water for 1 minute each. Shock in iced water, then drain. Peel broad beans and set aside.
  • In a large non-stick frying pan over medium-high heat, heat a bit of oil. Season veal steaks with salt and cracked black pepper, then cook in batches for about 2 minutes on each side or until done to your preference.
  • Whisk vinegar, oil, and mustard until thoroughly mixed.
  • Place the blanched vegetables and spinach leaves elegantly on serving plates, then layer with sliced veal and a generous drizzle of dressing. Serve promptly for the best experience.

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