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Veal-Artichoke Salad with Garlic-Chive Dressing

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12
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INGREDIENTS

18 - 20 oz. marinated artichoke hearts
6 tbsp. white wine vinegar
2 tbsp. minced fresh chives
3 fresh garlic cloves, minced
3 small red bell peppers, cut into julienne strips
3 lb. Veal Leg Cutlets, 1/8 to 1/4 inch thick (IMPS/NAMP 1336)
1-1/2 lb. mixed salad greens

INSTRUCTIONS

  1. 1
    Drain artichokes, reserving marinade. Coarsely chop artichokes.
  2. 2
    Mix vinegar, chives, garlic and 4½ tablespoons reserved marinade. Add artichokes and bell peppers; toss.
  3. 3
    Pound veal to 1/8-inch thickness, if necessary. Cut into 3 x 1-inch strips. Combine veal with 6 tablespoons reserved marinade, mixing well. Let stand 5 minutes.
  4. 4
    Drain veal well. Brown in batches over medium-high heat 2 to 3 minutes, stirring occasionally.
  5. 5
    Add veal to artichoke mixture; toss to coat with dressing. If desired, mixture may be refrigerated, covered, to chill before serving.
  6. 6
    Plate 1/12 of the veal mixture on top of 2 ounces salad greens.

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preparation methods
Meals/Courses
cuisines European, North & South American
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