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Baku-Style Veal Salad

Not just beautiful — it's healthy and delicious, too. Give it a try!

Daria ☼Author avatar
Recipe author
Baku 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 25 % 8 g
Fats 53 % 17 g
Carbohydrates 22 % 7 g
206 kcal
GI: 100 / 0 / 0
  • Young veal turns up often in Azerbaijani cooking, in all kinds of dishes. In that cuisine veal pairs beautifully with tart fruit — pomegranate, dogwood (cornelian cherry), or cherry plum. This salad puts that unexpected pairing to work, and I'd love for you to try it. The star here is the veal, so choose your meat carefully: freshness is everything, and old, tough meat can ruin the whole dish. Rinse the veal well, boil it until tender, and cut it into small cubes. Dice the onion small, too, and chop the herbs. Halve the pomegranates and pick out the seeds. Grate the garlic on the fine side of a box grater. Combine the veal, onion, garlic, pomegranate seeds, and cilantro in a salad bowl and toss. Season with salt and both peppers, fold in the mayonnaise, and toss again. Your Baku-style veal salad is ready. Enjoy!

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

  • Onion - 41  kcal/100g
  • Garnet - 52  kcal/100g
  • 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 - dorsal part - 210  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salad mayonnaise of 50 % fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Salt - 0  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • Coriander greens - 25  kcal/100g

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