4
Easter salad with fried veal strips
Ingredients:
- 400 grams of veal strips
- 1 tablespoon fine mustard
- ½ tablespoon thyme leaves
- olive oil
- salt and pepper
Salad:
- white and/or green asparagus, blanched
- 1 head of iceberg lettuce
- 2 boiled eggs, sliced
- ½ red pepper
- ½ orange pepper
- ½ yellow pepper
- ½ cucumber cut into thin strips
- ½ courgette cut into thin strips
- 300 ml white wine vinegar or sushi vinegar
- 100 grams of piccalilli
- 100 g (Japanese) mayonnaise
- salt and pepper
> 60 minutes
veal strips
*
frying
Preparation
Marinate the strips in a covered bowl with the mustard, thyme, pepper and a tablespoon of olive oil for 2 hours. Marinate the courgette and cucumber in the vinegar for 2 hours. Cut the peppers into strips as well.
Mix the piccalilli with the mayonnaise and thin with some vinegar from the cucumber/courgette.
Cut the iceberg lettuce in half and carefully remove 4 leaves whole (like bowls). Finely chop a quarter.
Mix the drained courgette/cucumber with the lettuce, peppers and asparagus and divide between the bowls of iceberg lettuce. Fry the strips in a hot frying pan for about 3-5 minutes until nicely browned and season with some salt.
Divide between the salads and garnish with the egg slices and piccalilli sauce.
Happy Easter!