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Veal Salad with Shallot-Balsamic Vinaigrette



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4 lb. Veal Leg, Top Round, Cap Off (IMPS/NAMP 349A)
1.5 cups of Shallot-Balsamic Vinaigrette Magnifying_glass
salt and pepper, as needed
1 - 2 tbsp. olive oil
24 cups mixed baby lettuces, about 1 lb. 8 oz.
4 cups (1 lb. 8 oz.) tomato wedges
2 cups roasted red pepper strips, about 12 oz.
1-1/2 cups thinly sliced red onion, about 6 oz.
kalamata olives, for garnish
shaved Parmesan cheese, for garnish
toasted pine nuts, for garnish


  1. 1
    Cut veal into smaller roasts with approx. 4-inch diameter. Sprinkle veal with salt and pepper. Brown on all sides in oil. Roast in 325°F convection oven 35 to 40 minutes to 150°F internal temperature. Let stand before cutting into very thin slices.
  2. 2
    Toss 2 ounces lettuce, 2 ounces tomatoes, 1 ounce peppers and 1/2 ounce onion with 1 ounce Shallot-Balsamic Vinaigrette. Arrange 3 ounces veal on one side of plate. Place lettuce mixture alongside veal. Garnish with olives, cheese and pine nuts.


Recipe developed by Tim Cushman for '99 ad campaign. Tested, refined and edited by Culinary Center, November, 1998. Pix. No. 1064

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cuisines European, Italian
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