Veal salad from Mikhail Sokolov, chef Porto-Franco restaurant
Photo: personal archiveIngredients:· Veal - 100 g · Cherry tomatoes - a couple of pieces · Lettuce (arugula, lettuce (our Chinese), Lolo Ross) Marinade: salt, ground black pepper and olive oil (can be replaced with vegetable) Dressing: vegetable oil (20 g) , lemon juice (60 g), honey (60 g), soy sauce (30 g), fried sesame (20 g), sweet paprika (20 g). We mix everything well, and the dressing is ready. Method of preparation: Cut veal in small patches, plastics and marinate. Next, take the mix from the leaf of lettuce, tear it with hands into small pieces and put it in a bowl. Add the tomatoes, sliced kruglyashami, and refuel the dressing. Roasted veal fry in a well heated pan (preferably a little) until golden brown. Spread the salad on the plate, and the roast veal on it. Decorate with chips of white bread. Chips: cut white bread (loaf) with thin plastics and spread on a baking sheet and send to the oven for 4 minutes at a temperature of 180 degrees.
Photo: personal archive
