|1 lb. Veal strips||2 each Fresh tomato||10 oz. Mixed baby lettuce leaves|
|8 each Niҫoise olives, pitted||1 Tbsp. Green pesto||2 Sprigs Fresh basil|
|2 Tbsp. Parmesan cheese, shaved thin||3 Tbsp. Olive oil||To taste Fresh ground paper|
Remove the veal from the fridge half an hour before starting to prepare it and bring to room temperature. Marinade the strips of veal in two tablespoons of olive oil mixed with the pesto.
Put the salad in a large bowl. Cut the tomatoes into small chunks, slice the olives into rings and add them to the salad. Remove the basil leaves from their stems and tear them into small pieces. Mix them through the salad.
Heat a non-stick frying pan on a medium heat. Stir-fry the strips of veal for about three minutes, tossing them frequently.
Mix the strips of veal into the salad, sprinkle the remaining olive oil over the top and garnish with the Parmesan shavings and season to taste with the pepper.
Serve immediately. Delicious with slices of Ciabatta or French bread.