Caesar Salad with Pulled Veal and Ham Crisps

4
0 - 30 minutes
pulled veal

*
frying
538

Preparation

Brown the pulled veal all over in a little butter in a covered pan, leave to cool and season with salt and pepper. Pre-heat the oven to 175°C. Place the ham slices on a baking tray lined with baking paper and cook on the middle shelf until crisp. Wash the romaine salad and spin dry. Tear the leaves into bite-sized pieces.

To make the dressing, gradually mix the egg yolks and oil to create a mayonnaise. Press the clove of garlic into the mix and stir in the mustard, vinegar and cream. Season with salt and cayenne pepper.

Mix the lettuce leaves with the dressing and arrange on four plates. Tear the pulled veal apart and arrange on top. Sprinkle with Parmesan and place a slice of dried ham on each one.

Ingredients:

  • 400 g pulled veal

  • 1 tbsp butter

  • Salt
  • Freshly ground pepper
  • 4 slices of air-dried ham
  • 2 heads of romaine lettuce

  • 4 tbsp Parmesan shavings

For the dressing:

  • 2 egg yolks

  • 8 tbsp olive oil

  • 1 clove of garlic

  • 2 tbsp Dijon mustard

  • 2–3 tbsp white wine vinegar
  • 4 tbsp cream
  • Salt
  • Cayenne pepper

Nutrition values

2
40
30

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