Ben'S Cold Veal Cutlet Salad
- 6 breaded veal cutlets pounded to 1/4 " thickness
- 5 Small spring onions sliced
- 25 small cherry tomatoes
- Fresh rucola cleaned and torn
- 1 Tsp Sugar
- salt, pepper
- Balsamic Vinegar
- Olive oil extra vergine
- Fry breaded cutlets until browned-set aside to cool on paper towels .Meanwhile saute spring onions in oil until tender but not browned-remove.
- Quarter cherry tomatoes and strain to release excess liquids. Clean and gently break rucola leaves into bite-sized pieces. Combine in a sufficient sized bowl, spring onions, tomatoes and rucola and dress with sugar, salt , pepper , balsamic vinegar and olive oil. The dressing should be quite liquid as it is needed to marinade the final salad. Cut 1/2 " strands of previously cooked cutlets (width wide direction)and set aside. In a glass pyrex casseroul dish begin to layer, vegetables then cutlet strands, vegetables, cutlet strands until ingredients have finished. Cover and allow to marinate for 5-6 hours.
veal cutlets, onions, tomatoes, sugar, salt, vinegar, olive oil
Taken from www.epicurious.com/recipes/member/views/-bens-cold-veal-cutlet-salad-1206072 (may not work)