Warm Veal Kidney Salad with HazelnutsTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 20 minutes
Cooking time: 5 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:98.1 kcal
Proteins:6.5 g
Fats:6.1 g
Carbohydrate:4.7 g
Fibers:1.1 g
Sugar:1.4 g
Cholesterol:116.9 mg
Sodium:82.7 mg
Calcium:33 mg
Energy:290 kcal
Proteins:19.3 g
Fats:18.1 g
Carbohydrate:14 g
Fibers:3.3 g
Sugar:4.1 g
Cholesterol:345.6 mg
Sodium:244.5 mg
Calcium:97.4 mg
SIMILAR RECIPES
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Warm Salad of
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2
veal rognons
50
g
shelled hazelnut (filbert)s
1
frisée
250
g
mache (lamb's lettuce)
60
ml
sherry vinegar
1
heads of radicchio
1
shallot
15
ml
oil
20
g
butter
salt and pepper
METHOD
- Clean, wash and drain the salad greens. Divide them among serving plates. Sauté the minced shallot in a little butter; set aside.
- Slice the kidneys thinly; sauté them for 5 minutes in a skillet over high heat in a mixture of butter and oil, turning to brown on all sides. Season with salt and pepper.
- Place the kidneys on the salad.
- Discard the fat from the skillet; deglaze the pan with sherry vinegar; place over high heat; add the shallot. When it begins to bubble, pour the dressing over the salads; sprinkle with hazelnuts and serve immediately.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
