Veal salad - 4 cooking recipes

In general, any salads with veal are best served warm. Especially if the meat is fresh, tender, just fried or boiled. The simplest recipe consists of a minimum of ingredients other than the basics: tomatoes, cucumbers, a lot of different greens, including lettuce, salt and a little olive oil. To enhance the taste, everything is sprinkled with lemon juice. In this case, the veal is fried in a frying pan with the addition of black pepper and salt.

Most veal salad recipes are prepared without adding mayonnaise. So as not to “overwhelm” the delicate taste of the meat. Otherwise, it doesn’t matter what you add to the dish; any meat will do, be it beef or pork. Although all these rules, of course, are not for everyone (or connoisseurs).

Veal for salad can be cut into small cubes or thin strips. If the meat needs to be boiled, it is better to cut it after cooking - it will be juicier. The same applies to baking as a whole piece - cut it after cooling. But to fry, as mentioned above, you need to already chopped and add to the salad while hot.

There are many recipes for salads with veal, intended for different situations and with a different set of products, there are even dietary and lean options (when the meat is low-fat). The product is combined with any vegetables, boiled, fried or raw: potatoes, carrots, onions, bell peppers, tomatoes, cucumbers (fresh and salted), green peas, cheese, mushrooms, herbs, cabbage of all types, rice, corn, beans.

Many housewives prefer to prepare everyone's favorite Olivier salad for the New Year with boiled veal.

This dish can also be served as a complete replacement for a “multi-stage” breakfast or dinner.