Vitello Tonnato Salad
With pastrami, rocket, Taggiasca olives, capers and tuna dressing.
For 10 servings
500 ml Debic Culinaire Original
2 cans of tuna in oil
10 g capers, sour
1 garlic clove
20 g lemon juice
10 g icing sugar
20 g anchovies
4 g salt
50 g shallots, finely chopped
800 g pastrami
1 head iceberg salad
100 g rocket
1 red onion
50 Taggiasca olives
10 g capers
For the dressing, mix all the ingredients except the Debic Culinaire Original.
Add the Debic Culinaire Original, stirring constantly until you have a smooth mixture.
The dressing can also be prepared in a blender or using a hand mixer.
Add the finely chopped shallots and store in the refrigerator.
Cut the pastrami into thin slices using a slicer.
Chop the iceberg lettuce very finely for the salad.
Cut the onions into thin rings and the cucumber into cubes.
Mix the iceberg lettuce with the dressing and finish on the plate.
Place the pastrami on top of the iceberg lettuce and drizzle the tuna dressing over it.
Finish the dish with red onion rings, capers, cucumber cubes and the marinated olives.