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    Sorrel Salad with Veal Escalopes

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    Sorrel Salad with Veal Escalopes

    • Preparation time: 20 minutes
    • Cooking time: 4 minutes
    • Total time: 24 minutes 25 minutes

    Serves: 4


    • 3 packs sorrel leaves
    • 3 soft round lettuces
    • 3 stems tarragon, leaves only
    • 4 salad onions, sliced
    • 1 tbsp tarragon vinegar
    • 4 tbsp extra virgin olive oil
    • Salt and freshly ground pepper
    • 15g softened butter
    • 1 tsp lemon juice
    • Pinch of cayenne pepper
    • 4 veal escalopes


    1. Wash and dry the sorrel leaves and strip away the stems. Rip the leaves into small pieces and put in a salad bowl. Twist out the hearts of the lettuces (discard the outer leaves) and separate the leaves. Wash, dry and add to the sorrel.
    2. Sprinkle the tarragon leaves over the salad, along with the salad onions. Cover and chill until needed.
    3. Whisk the vinegar with 3 tbsp olive oil. Season and set aside. Beat together the butter, lemon juice and cayenne and season. Set aside.
    4. Preheat a griddle pan over a medium-high heat. Put the escalopes between two sheets of clingfilm and lightly beat with a rolling pin until very thin. Brush with 1 tbsp olive oil and season. Grill for 2 minutes each side. Transfer to plates, spreading a quarter of the butter on each. Rewhisk the vinaigrette, pour into the salad and toss. Serve with the veal.

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