A warm woodland-inspired salad – serves 4
A simple yet elegant recipe where tender veal meets the aromatic blend of sage, prosciutto, and sautéed mushrooms.
Ingredients
- 8 very thin veal scallopini (about 70 g / 2 to 3 oz each)
- 8 slices of prosciutto (thin and similar in size to the veal slices)
- A few fresh sage leaves
- 500 ml (2 cups) balsamic vinegar
- 12 chanterelles or seasonal mushrooms, cleaned
- 60 ml (4 tbsp) extra virgin olive oil
- 2 shallots, finely chopped
- ½ bunch flat-leaf parsley
- 1 small oak leaf lettuce
- Sea salt and freshly ground black pepper
Preparation
Place the veal slices on a cutting board and gently flatten with the flat side of a knife if needed, until they are very thin. Top each slice with a piece of prosciutto and a sage leaf (fuzzy side down on the veal). Cover with plastic wrap, press gently, and refrigerate for at least 6 hours to allow the flavors to blend.
When ready to cook, heat a dry skillet and quickly sear the scallopini for one minute on each side. Transfer to a baking tray. Deglaze the pan with the balsamic vinegar and let it reduce until slightly syrupy.
In a separate pan, sauté the mushrooms in 1–2 tablespoons of olive oil. Add the chopped shallots toward the end of cooking. Set aside with the veal on the tray and cover with foil to keep warm.
Wash and dry the lettuce and remove the parsley leaves from the stems.
Assembly
Season the lettuce with a drizzle of olive oil, a bit of the reduced balsamic, salt, and pepper. Toss well. Arrange the salad on plates, top with the warm mushrooms and veal, and sprinkle with fresh parsley.
Serving suggestion
Serve warm for an elegant starter or a light, flavorful main course.
Bon appétit !
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