 |
Veal Scaloppini and Wheat Salad with Pine Nuts and Raisins Recipe
Flavors of France
Refrigeration time: 2 hours
Total time: more than 2 hours
Preparation and cooking time: 35 minutesRefrigeration time: 2 hours
Difficulty: Easy
Ingredients
Ingredients for 4 servings
- 4 Veal scaloppini (thin cutlets)
- 400 g (14 oz.) Wheat
- 4 large carrots
- 4 medium zucchini
- 2 tbsp. pine nuts
- 2 tbsp. raisins
- A few sprigs of cilantro
- Juice of 3 lemons
- 3 tbsp. grapeseed oil
- Salt and pepper
Method
- Sprinkle the veal scaloppini with 2 tbsp. lemon juice and sauté them over medium heat. Season with salt and pepper, cut into strips and set aside.
- Peel the carrots, wash the zucchini and grate both.
- To make the sauce, in a bowl whisk together the remaining lemon juice, the pine nuts that have been toasted in a skillet, the raisins, cilantro, oil, salt and pepper.
- Place the grated zucchini and carrots into a bowl.
- Pour the dressing over top, add the veal and the cooled cooked wheat and combine everything well.
- Refrigerate for 2 hours.
- Serve garnished with lemon wedges and sprigs of cilantro.
Sommelier
Côtes du Roussillon red or a Santenay red
More recipe ideas
..........
Photo and collaboration: CIV, France
Photo and collaboration: CIV, France
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
-
Recipes
-
Products
-
Entertaining
-
Chefs
-
Hints & Tips
-
Glossaries
