Arugula with veal salad

Veal steak is washed with running water and dried well with paper towels. In the whole form, lubricate with a small amount of vegetable oil, season with salt and ground pepper. We smear the meat well so that it is soaked with spices.

Preheat the frying pan by greasing it with a small amount of vegetable oil. We put the steak in a frying pan, fry until golden brown, then turn it over and bring it to readiness on the other side. Do not move in the pan and do not turn it over several times, because of this, the steak may become harsh.

We put the finished meat on a cutting board and leave it for 5 minutes. During this time, the cooking process inside will be completed and the meat will cool down a little.

While the meat is cooling, we wash the arugula, dry the leaves with napkins or on a grid. We tear each leaf into 2-3 parts. It is not recommended to cut, it is to tear with your hands.

Cherry tomatoes are washed, wiped dry and cut into halves. We put lettuce leaves and tomato halves on serving plates. Sprinkle with salt to taste and proceed to the process of preparing the dressing.

Pour the remaining olive oil into a deep bowl, add mustard, anchovy paste, vinegar, capers, salt and ground black pepper to taste. Gently beat the whole mass with a fork until smooth. The ingredients should combine well, and the salt should completely dissolve.

By the time the refueling is completed, the steak has already cooled down a little and is ready to serve. Cut it into long, wide slices across the fibers. This is necessary so that the pieces turn out tender and literally fall apart when touched with a fork. 

Lay out long meat strips on top of arugula and cherry tomatoes, creating a beautiful composition. Sprinkle the dressing on top, try to get an equal amount of ingredients into each plate, and serve it to the table.

Bon appetit!