Nordic-Style Veal SaladTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 15 minutes
Cooking time: 15 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:95.6 kcal
Proteins:5.4 g
Fats:2.8 g
Carbohydrate:12.4 g
Fibers:1.2 g
Sugar:1.5 g
Cholesterol:16.9 mg
Sodium:155.8 mg
Calcium:23 mg
Energy:379 kcal
Proteins:21.6 g
Fats:11.2 g
Carbohydrate:49.3 g
Fibers:4.8 g
Sugar:5.8 g
Cholesterol:67.2 mg
Sodium:617.7 mg
Calcium:91.3 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2
thin slices of veal
1
small firm cucumber
5
small firm fleshed potatoes
1
red endive
5
sprigs of dill
2
small containers of plain yogurt
5
ml
sugar
2
ml
olive oil
salt and pepper
8
mini blinis (optional)
METHOD
- Make the dressing by whisking together the yogurt, mayonnaise and sugar. Add the chopped dill, salt and pepper.
- Cut the veal slices into bite-sized strips. Heat the olive oil in a skillet and sauté the meat for 2 minutes on each side. Set aside.
- Place the potatoes into a pot of cold salted water, bring to a boil and cook for 10 minutes (check for doneness with the tip of a knife). Drain, peel and cool the potatoes before slicing.
- Wash and dry the cucumber and slice thinly. Slice the endive.
- In a bowl, combine the cucumber, potatoes, endive and veal. Toss with the dressing. Serve with mini blinis on the side.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
CHEF'S NOTES
This salad has its roots in Northern Europe. Use thin slices of veal round.
