Radicchio Watercress Salad

Ingredients

• 300 g veal
• Salt
• 4 tbsp white wine vinegar
• 1 small radicchio
• 1 bunch watercress
• pepper from grinder
• 2 tbsp oil
• 3 tsp walnut oil
• 1 small parsley root
• 1 tbsp white wine
• some flour
• 2 tbsp butter
• 40 g walnut kernels

Instructions

1. 1.

   Clean the veal under running water, then soak for 1 hour, changing the water several times. Let the veal simmer in salted water with 2 tbsp vinegar for 20 minutes, then cool.

2. 2.

   Wash and chop the radicchio, rinse and dry it. Wash and dry the watercress as well.

3. 3.

   Tear the veal into small pieces, carefully removing all skins and veins. Mix remaining vinegar with salt, pepper, oil, and 1 tsp walnut oil. Peel, rinse, and slice the parsley root thinly or grate it. Heat the remaining walnut oil, briefly sauté the parsley root in it, season with salt and pepper, add white wine, cover and steam for 3-5 minutes.

4. 4.

   Lightly salt the veal and dust with flour. Toss radicchio, watercress, and parsley root in the vinaigrette and place on a plate. Heat butter, fry the veal with walnuts for 3 minutes while turning. Drizzle remaining vinaigrette over it. Arrange both on the plate beside the salad.