Veal Sirloin Sliced on Salad with Strawberries and Mangos





  • 125 ml (1/2 cup) olive oil
  • 125 ml (1/2 cup) sherry vinegar
  • 30 ml (2 tbsp.) lemon juice
  • 1 small leek, cleaned and finely chopped
  • 454 g (1 lb.) veal sirloin roast cooked, cooled and cut into thin slices


  • 750 ml (3 cups) leaf lettuce, chopped
  • 500 ml (2 cups) baby spinach
  • 1 small bunch (28 g) fresh mint

Marinade for Fruits

  • 30 ml (2 tbsp.) honey
  • 30 ml (2 tbsp.) hot water
  • 45 ml (3 tbsp.) triple sec
  • 15 ml (1 tbsp.) olive oil
  • 15 ml (1 tbsp.) sherry vinegar
  • 15 ml (1 tbsp.) lemon zest
  • 5 ml (1 tsp.) fennel seeds
  • 500 ml (2 cups) strawberries, cut in half
  • 1 mango cut into cubes
  • Salt and pepper to taste
  • Lemon slices for garnish 


  1. In a shallow dish, mix olive oil, sherry vinegar, lemon juice and leek. Add veal roast slices.
  2. Coat well, cover and place in refrigerator for at least 1 hour. Turn roast slices at least once while marinating. Remove roast from marinade, drain and discard remaining marinade.
  3. Meanwhile, in a large bowl, mix lettuce, spinach and fresh mint leaves. Cover and set aside in refrigerator.
  4. In a small bowl, mix honey and hot water, stir to dissolve honey. Add triple sec, oil, sherry vinegar, lemon zest and fennel seeds. Pour marinade over strawberries and mango cubes.
  5. Coat well, cover and place in refrigerator for 30 minutes. Drain fruit and set marinade aside.
  6. Divide salad onto four plates and place veal slices, strawberries and mango cubes on top.
  7. Drizzle reserved fruit marinade over salad, season with salt and pepper to taste.
  8. Decorate with lemon slices and serve with country-style bread.
Note: Works equally well with veal tenderloin or veal steak slices cooked, cooled and thinly sliced.