Meaty salad, oho!
600 g veal
2 liters of vegetable stock
3 tablespoons of carrots
4 tabelspoons of celery
5 tablespoons of leek
4 tabelspoons of fennel
1 tablespoon tomatoes (pulp removed)
5 tablespoons grated Sap Sago
8 tablespoons of olive oil
3 tablespoons of white balsamic vinegar
Salt and pepper
1 tablespoon of chervil, finely chopped
1 tablespoon of chives, finely chopped
Simmer the meat in the stock for 2 hours.
Dice all vegetables int small cubes, boil for very short time, allow to cool. Mix the vegetables with the Sap Sago, oil, balsamic vinegar, herbs and seasoning.
Cut meat into slices, arrange vinaigrette over the meat
Recipe by www.geska.ch