Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Vitello Tonnato

Name: Vitello Tonnato
Cuisine: American
Ingredients: 1 oz (30 g) Spring mix or mild-tasting micro greens; 5 oz (150 g) Veal for Vitello Tonnato, cut in thin slices across the grain; 2 fl oz (60 mL) Tonnato Sauce, in squeeze bottle; 5-6 Grape tomatoes; ¼ oz (7 g) Nonpareil capers

Veal in Tuna Sauce

Preparation info

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

1 oz (30 g) Spring mix or mild-tasting micro greens
5 oz (

Europe
Americas
United States
Main course
Winter
Gluten-free

Method

Procedure

Plating

Mound the greens slightly left of center on the back of a cool 10-in. (25-cm) plate.
Fan the veal slices in an arc across the front of the plate.
Squeeze a band of tonnato sauce across the veal slices.
Mound the tomatoes between the greens and the veal.
Scatter a lin