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Salad with roast veal, cucumber julienne, beansprouts and warm oregano tomato sauce

Salad with Roast Veal, Cucumber Julienne, Beansprouts and Warm Oregano Tomato Sauce

Chop the tomatoes, shallots and garlic. Place in a casserole and roast for an hour in the oven at 180 degrees (to give the sauce a deeper flavour). Puree the tomatoes and the other ingredients and then cook until you have a thick sauce. Season with salt, pepper, balsamic vinegar, Worcester sauce and the finely chopped oregano. Arrange some Iceberg lettuce on two plates and drape over the slices of roast veal and cucumber (sliced lengthwise with a peeler). Finally top with the warm sauce.

Recipe Rating

  • (4 /5)
  • (1 Rating)

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Instructions

  • 1. Chop the tomatoes, shallots and garlic.
  • 2. Place in a casserole and roast for an hour in the oven at 180 degrees (to give the sauce a deeper flavour).
  • 3. Puree the tomatoes and the other ingredients and then cook until you have a thick sauce.
  • 4. Season with salt, pepper, balsamic vinegar, Worcester sauce and the finely chopped oregano.
  • 5. Arrange some Iceberg lettuce on two plates and drape over the slices of roast veal and cucumber (sliced lengthwise with a peeler).
  • 6. Finally top with the warm sauce.

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