VEAL SALAD
This classic veal salad recipe offers a refreshing and satisfying meal, perfect for a light lunch or elegant appetizer. The tender veal is seasoned with a tangy vinegar dressing, creating a delightful balance of flavors. The creamy dressing, made with hard-boiled egg yolks and a touch of mustard, coats the veal beautifully. Serve this flavorful salad with or without fresh lettuce leaves for a delightful culinary experience.
Ingredients
- Veal, cooked and chilled (Quantity not specified in original recipe. Estimate based on 4 servings.)
- 2 tablespoons White vinegar
- pinch Salt
- pinch Black pepper
- 3 large Hard-boiled eggs
- 2 tablespoons Butter (or chicken/turkey fat) (Originally melted cold chicken or turkey grease. Substituted with butter for modern preference.)
- 1 teaspoon Prepared yellow mustard
- 1 teaspoon Sugar
- 1 teaspoon Mustard seed
- 1 teaspoon Celery seed
- 5 tablespoons White vinegar
- Lettuce leaves (optional) (Quantity not specified in original recipe. Use as needed.)
Instructions
- 1Cut the cold veal into 1/2-inch slices. Season with 2 tablespoons of white vinegar, a pinch of salt, and a pinch of pepper.
- 2In a bowl, mash the yolks of the hard-boiled eggs until smooth. Gradually add the melted butter (or chicken/turkey fat), stirring until the mixture is smooth and thick. Stir in 1 teaspoon of prepared mustard, a large pinch of salt and pepper, 1 teaspoon of sugar, 1 teaspoon each of mustard and celery seed, and 5 tablespoons of white vinegar.
- 3Mix the dressing well with the veal. Serve with or without lettuce leaves.