Recipes

Griddled rose veal rump with roasted ceps and mixed leaf and walnut salad

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Ingredients

For the veal

For the salad

  • 1 head Castelfranco, leaves only, torn (use other radicchio if none is available)
  • 1 Batavia lettuce, leaves picked and torn (use leaves from another type of lettuce if none is available)
  • 1 head Treviso chicory, leaves only, torn (use other red chicory if none is available)
  • 1 head chicory, leaves only, torn
  • 75g/3oz walnut halves, lightly crushed
  • 1 tbsp sherry vinegar
  • 3 tbsp olive oil