07 Jan Veal Tartare with Sunflower Seeds, Caviar and Crab Chips
By Chef Jamie Bissonnette of Toro in Boston
This recipe was developed for the 2020 Trusted Veal Takeout Promotion program in partnership with Starchefs and 15 chefs & restaurant owners in New-York, Boston, Providence, Philadelphia Portland (ME), Washington DC and Richmond.
Yield: 4 servings
Ingredients:
Preparation:
In a bowl, combine all ingredients.
Hand-mince veal, keeping the meat as cold as possible. (Slicing the veal thin and freezing it in a single layer is helpful.) In a bowl over ice, combine minced veal and oil. (The oil protects the meat from the acidity of the dressing.) Add dressing and combine. Divide tartare evenly among 4 serving bowls. Top with remaining ingredients or serve chips on side so they don’t get soggy. CHOW IT DOWN!
Ingredients
Directions
In a bowl, combine all ingredients.
Hand-mince veal, keeping the meat as cold as possible. (Slicing the veal thin and freezing it in a single layer is helpful.) In a bowl over ice, combine minced veal and oil. (The oil protects the meat from the acidity of the dressing.) Add dressing and combine. Divide tartare evenly among 4 serving bowls. Top with remaining ingredients or serve chips on side so they don’t get soggy. CHOW IT DOWN!