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Mediterranean Veal Terrine Salad

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12
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INGREDIENTS

1 lb. onions, finely chopped
1 oz. minced fresh garlic
2 oz. butter
3 lb. ground veal (IMPS/NAMP 396)
3/4 cup whipping cream
3 eggs, lightly beaten
1/4 cup brandy
3-1/2 tsp. dried thyme leaves
4 tsp. salt, divided
1-1/2 tsp. ground allspice
1-1/2 tsp. ground white pepper
1-1/2 tsp. hot pepper sauce
3/4 tsp. ground cloves
10 oz. blanched green onions, drained, cooled
8 oz. oil-packed sun-dried tomatoes, drained
10 bay leaves
2 cups olive oil
sherry wine vinegar
6 tbsp. red wine vinegar
4 tsp. Dijon-style mustard
1 tsp. ground black pepper
3 lb. mixed salad greens (endive, frisée, radicchio, limestone lettuce, etc.)
1-1/2 lb. red and/or yellow cherry tomatoes, halved
12 oz. Niçoise olives
48 garlic crostini

INSTRUCTIONS

  1. 1
    Sauté onions and garlic in butter 8 minutes or until soft; cool slightly.
  2. 2
    Combine onion mixture, veal, cream, eggs, brandy, thyme, 2 tsp. salt, allspice, white pepper, pepper sauce and cloves, mixing lightly but thoroughly.
  3. 3
    Portion 13 ounces veal mixture into greased 13 x 3-inch loaf pan; press to form even layer. Top with 5 ounces green onions in even layer; cover with 13 ounces veal mixture. Top with 4 ounces sun-dried tomatoes; cover with 13 ounces veal mixture. Top with 5 bay leaves. Repeat for second terrine.
  4. 4
    Cover each terrine securely with aluminum foil. Place in boiling water bath. Bake in 350°F oven 1½ hours.
  5. 5
    Remove from water bath; cool slightly. Weight each terrine with 2-pound weight until completely cool. Refrigerate 24 hours.
  6. 6
    For Vinaigrette: Whisk ingredients such as olive oil, vinegars, mustard, 2 tsp. salt and black pepper until blended.
  7. 7
    Remove and discard bay leaves. Cut each terrine into 24 slices. For each portion: Toss 2 ounces greens , 1 ounce tomatoes and ½ ounce olives with 2 tablespoons Vinaigrette. Plate with 2 slices terrine and 2 crostini.

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cuisines European, Mediterranean
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