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Roast Veal Salad    CD    MC    English  20mins


Serves  4      Cold  Beef  Leftovers  Salads  Main Course  Dairy free  England  British  Europe



   1 Round (Butterhead) Lettuce

   1/2 Large Cucumber, diced

   4 Firm Tomatoes, cut into wedges

   8 Radishes, sliced

   4 Hard Boiled Eggs, halved

   350g/12oz Leftover Cold Roast Veal, cubed

   3 tbsp Salad Oil

   1 tbsp White Wine Vinegar

   1 teasp Mustard

   Salt and Pepper

   Fresh Parsley to garnish




1. Wash and dry the lettuce and use the outer leaves to line a salad/serving dish, allowing the leaves to drape over the sides a little. Shred the remaining lettuce and place in a large mixing bowl.

2. Add the cucumber dice to the shredded lettuce together with half the tomato and half the radish.

3. In a small bowl, mix together the oil, vinegar, mustard, salt and pepper, blending well.

4. Pour the dressing over the shredded lettuce mixture and toss well to coat thoroughly.

5. To serve - place the shredded lettuce mixture into the lined salad bowl and arrange the veal, egg, and remaining tomato and radish on top. Garnish with parsley sprigs. Serve cold.




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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


Related Recipes and Information

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What's in Season  |  Growing Vegetables

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