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Warm Veal & Wild Rice Salad with Tarragon Dressing
Preparation time: 25 minutes
Cooking time: 5 minutes
Refrigeration time for Dressing: 2 hours
Serves 4
Ingredients
1 lb Veal Leg Cutlets 500g (cut into thin strips)
1 recipe for Tarragon Dressing (see below)
10-12 torn leaves of leaf lettuce
2 cups cooked wild rice, chilled sweet red pepper 500ml
(cut into julienne strips – 1″ long) (2.5cm)
¼ cup chopped green onions 60ml
1 tablespoon light olive oil 15ml
¼ cup grated Parmesan cheese 60ml
3 tablespoons chopped toasted hazelnuts 45ml
Directions
Prepare Tarragon Dressing.
Place torn lettuce leaves on four individual plates or large platter.
Toss the rice, pepper and onions together and place on top of the lettuce.
Refrigerate 30 minutes.
Heat oil in large frying pan.
Quickly stir-fry the veal strips until no longer pink.
Place on top of wild rice.
Spoon on some of the dressing.
Sprinkle with cheese and hazelnuts.
Pass remaining dressing.
Tarragon Dressing
1/3 cup light olive oil 80ml
1 tablespoon dried tarragon leaves15ml
3 tablespoons red wine vinegar 45ml
1 clove of garlic
½ teaspoon sugar 2ml
2 tablespoons Dijon-style mustard 30ml
¼ cup mayonnaise 60ml
Directions
Combine all dressing ingredients except mayonnaise in food processor and blend until smooth.
Whisk in mayonnaise and refrigerate 2 hours.
Yield: 2/3 cup dressing.
Recipe Source (1988 Favorite Veal Contest Pamphlet)
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Posted in cutlets | 
Tags: cheese, clove of garlic, cutlet, cutlets, green onions, julienne strips, leaf lettuce, leg cutlets, light olive oil, mustard, parmesan, red wine vinegar, rice, stir fry, sweet red pepper, veal, veal leg, veal leg cutlet, veal leg cutlets, veal strips
