Flatten the veal fillet slices a little bit.
Heat the olive oil in a frying pan and brown the fillet slices in it. Add the kitchen herbs and shallot, turn the meat to the other side, season with salt and pepper and continue to roast leisurely on the second side. Just before it is done, add the butter and glaze the veal fillet slices with it.
Vegetable raw salad
Rinse the vegetables, remove the peel from the carrots and kohlrabi. using a vegetable slicer, cut all the vegetables into narrow strips.
Lime oil vinaigrette
Melt the salt in the vinegar, add pepper.
Gradually pour in the olive oil, stirring continuously.
Mix in the shallots cut into strips, the chopped pine nuts, the chopped parsley and the finely chopped chives and marinate the raw vegetables with it, perhaps adding a little more salt.
Remove the stems from the arugula lettuce, rinse and dry well. Blend in a hand blender with the garlic, salt, olive oil and pepper. Add the grated Parmesan and toasted pine nuts and blend one more time until smooth.
Place the lettuce hearts on a plate, arrange the raw vegetable salad on top and add the veal fillet slices on top. Finish with freshly shaved Parmesan.
Our tip: Always use fresh chives if possible!