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Today I have a delicious recipe for you that I would like to share with you. It is a vitello salad with zucchini, based on the classic vitello tonato from Piedmont. This is a region in Italy known for its rich culinary tradition and its luxurious wines. I love Italian cuisine and I like to put my own spin on it. That's why I made this salad with zucchini instead of pasta, to make it a bit lighter and fresher. It is a perfect dish for a summer day or a cozy lunch.
Vitello tonato is a dish consisting of thinly sliced veal with a creamy sauce of tuna, anchovies and capers. It is a typical starter served with bread or toast. I made it into a salad by adding curly lettuce and zucchini. Zucchini is zucchini that you cut into thin strings with a spiralizer, so that it resembles spaghetti. It's a nice way to eat more vegetables and it gives a nice bite to the salad.
The vitello salad with zucchini is very easy to make and you can also prepare it in advance. The most important thing is that you use good quality ingredients, because you can taste that in the end result. I use veal fricandeau that I get from the butcher and that I shape nicely into roses. I make the sauce myself by mixing tuna, anchovies, capers, white wine, lemon juice and mayonnaise with a hand blender. You can also make this sauce the day before and keep it in the fridge, so that the flavors blend well.
Vitello salad with zucchini
To finish the salad, I divide the lettuce and zucchini over a large plate and place the veal florets on top. Then I carefully spoon some sauce into the heart of the meat and over the rest of the salad. I garnish the whole with some extra capers and anchovy fillets for even more flavor. I serve the salad with a crusty baguette and a glass of Barolo, the famous Piedmont red wine that goes perfectly with this dish.
I hope you enjoy this vitello salad with zucchini as much as I do. It's a delicious way to taste a classic from Piedmont and give it your own twist. Let me know what you think in the comments or on social media. And don't forget to share this recipe with your friends and family who also love good food. vitello tonnato salad
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Vitello salad with zucchini
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Ingredients:
- 1 head curl lettuce
- veal fricandeau
- capers
- anchovies
- 1 zucchini
For the dressing you will need:
- 1 can of tuna
- 3 anchovy fillets
- 2 tablespoons capers
- 2 tablespoons dry white wine
- 1 tablespoon lemon juice
- 6 tablespoons mayonnaise
- ground black pepper
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And this is how you make it:
- You can start with the dressing the day before. This way you give it the chance to absorb well and that only benefits the flavors. Drain the can of tuna first and then put it in a bowl. Add all ingredients except mayonnaise. Blend it smooth with a stick blender. Then add the mayonnaise and whisk it all into a nice smooth sauce. (The thickness of yogurt must have it).
- The next day, start with the zucchini and lettuce. Wash the lettuce and zucchini well and dry the lettuce in a salad spinner. Divide over a large plate. We twist the zucchini into nice spaghetti strips through a spiralizer. You also put this on the board.
- Then preheat your oven to 200 degrees to bake the baguette.
- Now you can also drizzle some sauce on the vegetables.
- Finally, fold beautiful roses from the fricandeau and place them on the salad. Carefully scoop the sauce into the heart of the meat with a spoon. Garnish the rest of the salad with some capers, anchovy fillets and more of the sauce.
Want to try more recipes like Vitello salad with zucchini? Take a look at the recipes below
Salmon from the oven with courgetti and peppers
Zucchini with fried chicken and persillade
Salmon baked on the skin with zucchini
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salad vitello tonnato tonato
What a delicious salad this is!