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Veal Cookery

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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
2 cups cooked wild , 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 60ml
3 tablespoons chopped toasted hazelnuts 45ml

Directions
Prepare Tarragon Dressing.
Place torn lettuce leaves on four individual plates or large platter.
Toss the , pepper and onions together and place on top of the lettuce.
Refrigerate 30 minutes.
Heat oil in large frying pan.
Quickly stir-fry the strips until no longer pink.
Place on top of wild .
Spoon on some of the dressing.
Sprinkle with 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 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 Contest Pamphlet)

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