Wild herb salad with veal strips and fried mushrooms

For the veal strips:

  • 600 grams pre-cooked veal strips
  • Vegetable oil
  • Salt
  • Freshly ground pepper

For the wild herb salad:

  • 150 g young dandelion
  • 150 g sorrel
  • 150 g rocket

For the dressing:

  • 6 tbsp raspberry vinegar
  • Salt
  • Freshly ground pepper
  • 1 tsp Dijon mustard
  • 1 tbsp honey
  • 2 tbsp olive oil
  • 2 tbsp safflower oil
  • 2 tbsp grape seed oil

For the mushrooms:

  • 150 g mixed mushrooms
  • A little butter for frying

For the garnish:

  • Edible flowers for decoration
  • Parmesan as desired
4
30 - 60 minutes
veal strips
**
frying

Preparation

Wash and spin dry the dandelion, sorrel and rocket. Mix together the raspberry vinegar, salt, pepper, mustard and honey. Then stir in the oil.

Clean the mushrooms and cut them into bite-sized pieces. Fry the veal strips all over in the oil then season with salt and pepper. Fry the mushrooms in a little butter then season to taste.

Mix the dressing through the salad and arrange onto plates. Then add the veal strips and the fried mushrooms. Decorate with the edible flowers as desired and sprinkle over the Parmesan. Serve immediately.

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