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Arugula Salad with Seared Veal

An appetizing salad with big pieces of meat and fresh greens! This veal salad brings together big, juicy slices of steak, fresh arugula, and a punchy dressing. It's balanced enough to round out a main course or stand in as dinner on its own.

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Arugula with veal salad
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 36 % 9 g
Fats 56 % 14 g
Carbohydrates 8 % 2 g
164 kcal
GI: 100 / 0 / 0
  • Rinse the veal steak under running water and pat it dry with paper towels. Rub the whole piece with a little oil and season it all over with salt and ground pepper, working the seasoning in so the meat soaks up the flavor. Heat a skillet and grease it with a little oil. Lay the steak in the pan, sear it until golden, then flip and cook it through on the other side. Don't shuffle it around the pan or flip it repeatedly, or the steak can turn tough. Set the cooked meat on a cutting board and let it rest for 5 minutes; it'll finish cooking through and cool down a bit. While the meat rests, wash the arugula and dry the leaves with paper towels or in a salad spinner. Tear each leaf into 2 or 3 pieces, tearing by hand rather than cutting. Wash the cherry tomatoes, wipe them dry, and cut them in half. Arrange the arugula and tomato halves on serving plates, season with salt to taste, and move on to the dressing. In a deep bowl, combine the remaining olive oil, mustard, anchovy paste, vinegar, capers, and salt and pepper to taste. Whisk it all together with a fork until smooth, so the ingredients blend well and the salt fully dissolves. By now the steak has cooled a little and is ready to serve. Cut it across the grain into long, wide slices; this keeps the pieces tender enough to fall apart at the touch of a fork. Lay the long strips of meat over the arugula and cherry tomatoes for a nice presentation, drizzle the dressing over the top, dividing everything evenly among the plates, and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Veal - brisket - 213  kcal/100g
  • Veal fillet - 158  kcal/100g
  • Veal leg - 161  kcal/100g
  • Veal - ham - 108  kcal/100g
  • Veal - chop on a bone - 188  kcal/100g
  • Veal - schnitzel - 162  kcal/100g
  • Veal - the dorsal part - 210  kcal/100g
  • Atlantic anchovies, canned - 135  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Canned capers - 23  kcal/100g
  • Capers - 23  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • White wine vinegar - 14  kcal/100g
  • Arugula - 25  kcal/100g
  • Cherry tomatoes - 15  kcal/100g
  • Dijon mustard - 143  kcal/100g

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