step by step guide to make speedy Warm veal, broad beans and baby carrot salad

How’s your day? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Warm veal, broad beans and baby carrot salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Warm veal, broad beans and baby carrot salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Warm veal, broad beans and baby carrot salad is something that I’ve loved my entire life.

Table of Contents


  • 1 bunch baby carrots, rinsed and trimmed
  • 150g baby green beans, trimmed
  • 3/4 cup broad beans (frozen or fresh)
  • 6-8 veal leg steaks (schnitzel cut)
  • salt and cracked black pepper
  • 2 teaspoons sherry vinegar
  • 3 tablespoons olive oil
  • 1/2 teaspoon Dijon mustard
  • 75g baby spinach leaves


  • Step 1
    Place carrots in a large saucepan of boiling water for 1 minute. Remove from the pan with a slotted spoon and plunge into iced water to refresh. Set aside. Repeat with the green beans and broad beans. Drain the vegetables and set the green beans and carrots aside. Squeeze the broad beans from their skins and set aside.
  • Step 2
    Heat a little oil in a large non-stick frying pan over medium-high heat. Sprinkle the veal steaks with salt and cracked black pepper and cook in batches for 2 minutes each side or until cooked to your liking.
  • Step 3
    Meanwhile, whisk together the vinegar, oil and mustard until well combined.
  • Step 4
    To serve, arrange the blanched vegetables and spinach leaves on serving plates. Top with sliced veal and a drizzle of dressing. Serve immediately.

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