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!