Veal and vignarola salad

Ingredients

Fresh Meat

  • 600g of veal fillet

Fruit & Vegetables

  • 6 leeks, washed and cut in half
  • 2 baby violet artichokes, peeled
  • 120g of agretti
  • 1 lemon, juice
  • 120g of fresh peas
  • 120g of fresh broad beans

Oils & Vinegars

  • olive oil, for cooking
  • extra virgin olive oil, as needed

Store Cupboard

  • salt, to season
  • 150g of vegetable stock

Salad & Fresh Herbs

  • 40g of iceberg lettuce