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Thinly sliced veal cartilage dressed with beans, onion, and vinaigrette is a Milanese classic cold salad. High protein and naturally mediterranean, this lean dish supports clean eats and weight loss.
Rinse the veal shank thoroughly and place it in a large pot with enough cold water to cover. Bring to a boil over medium-high heat, skimming off any foam.
Reduce heat to low and simmer gently for 2.5 to 3 hours, until the cartilage is very tender but not falling apart.
Remove the veal shank and let it cool. Once cool enough to handle, slice the cartilage and meat thinly.
In a large bowl, combine the sliced veal cartilage, cannellini beans, finely sliced red onion, thinly sliced celery, and chopped fresh parsley.
In a separate small bowl, whisk together olive oil, red wine vinegar, salt, and pepper. Pour the vinaigrette over the salad and toss to coat evenly. Refrigerate for at least 1 hour before serving to let flavors meld.
