Veal saltimbocca salad

Tender veal tastes fabulous paired with crisp shards of bacon and fresh herbs.

Recipe «Veal saltimbocca salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 200g green beans, trimmed, halved, 75g butter, 2 tbsp extra virgin olive oil, 8 veal scallopini, 2 middle bacon rashers, trimmed, roughly chopped , 2 tbsp drained capers, rinsed, 2 tsp finely grated lemon rind, 1/4 cup fresh sage leaves , 2 tbsp lemon juice, 80g mixed salad leaves, Crusty bread, to serve.

Ingredients:

• 200g green beans, trimmed, halved 
• 75g butter 
• 2 tbsp extra virgin olive oil 
• 8 veal scallopini 
• 2 middle bacon rashers, trimmed, roughly chopped 
• 2 tbsp drained capers, rinsed 
• 2 tsp finely grated lemon rind 
• 1/4 cup fresh sage leaves 
• 2 tbsp lemon juice 
• 80g mixed salad leaves 
• Crusty bread, to serve 

Instructions

1. Place beans in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until bright green and tender. Drain. Refresh under cold water.
2. Meanwhile, heat 25g butter and 1 tablespoon oil in a large frying pan over medium-high heat until butter is melted. Cook veal, for 2 minutes each side or until just cooked through. Transfer to a plate. Cover to keep warm. Add bacon to pan. Cook for 2 to 3 minutes or until golden and crisp. Transfer to a plate.
3. Reduce heat to medium. Add remaining butter and oil to pan. Cook for 2 to 3 minutes or until butter is foaming. Add capers, rind and sage. Cook for 3 to 4 minutes or until capers and sage are crisp. Remove from heat. Add lemon juice. Season with salt and pepper.
4. Place salad leaves, beans and bacon on a platter. Toss to combine. Top with veal and drizzle with caper mixture. Serve immediately with crusty bread.