Ingredients:
8 thin slices of cold roast veal
Lettuce leaves
Dressing:
1 tablespoon canned tuna fish
Yolk of raw egg
1 tablespoon olive oil
1 glass white wine
1 tablespoon finely chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
Lettuce leaves
Dressing:
1 tablespoon canned tuna fish
Yolk of raw egg
1 tablespoon olive oil
1 glass white wine
1 tablespoon finely chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
Recipe:
1. Cut cold roast veal in thin slices and arrange on lettuce leaves.
2. Mix dressing by blending all ingredients in a blender or food processor until smooth and thick. Pour over veal.
2. Mix dressing by blending all ingredients in a blender or food processor until smooth and thick. Pour over veal.
Serves:
4
Notes:
Serving suggestions
Serve with sliced tomatoes and cucumber. A surprisingly tasty dish with an unusual dressing - excellent for a light main course.